Zulandt's Lentil Casserole
Description
A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
Ingredients
•
2 3/4 cups water
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3 cubes vegetable bouillon
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1 1/2 cups brown rice
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2 tablespoons vegetable oil
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1 medium zucchini, chopped
•
1 white onion, chopped
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1 1/2 tablespoons cumin
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2 teaspoons dried oregano
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2 cups dry brown lentils
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6 cups water
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salt and pepper to taste
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1 (8 ounce) package sharp Cheddar cheese, grated and divided
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3/4 cup bread crumbs
Directions
1
In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
2
Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
3
Preheat oven to 375 degrees F (190 degrees C).
4
Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
5
Bake in the preheated oven just until cheese has melted, about 10 minutes.