Kathleen’s Herbed Lentils and Rice

A flavorful, fiber-rich main dish or a side -- perfect for a meatless Monday or anytime!

Prep Time: 15 min    Baking Time: 1½ hours

WHAT YOU NEED:

2-½ cups vegetable broth or chicken broth

¼ cup dry red lentils, rinsed and drained

½ cup long grain brown rice (not instant or quick cooking)

⅓ cup dry red wine

2 tsp. dried Italian herb blend (oregano, basil, rosemary)

1 medium onion, chopped (about 3/4 cup)

1 clove garlic, minced

1/8 tsp. black pepper

4 oz. Swiss or Gruyère cheese or sharp Provolone cheese (or another hard cheese), grated

MAKING IT:

Preheat oven to 350◦F.  Combine all ingredients except cheese in 1½ quart casserole dish with a lid.  Stir well. Bake covered for 45 minutes.  After 45 minutes, remove lid, add 1/2 of grated cheese and stir well. Continue baking uncovered for an additional 45 minutes or until lentils are tender (add more broth if becoming dry).  Top with reserved cheese for the last 5 minutes of baking.

 Serves: 4 main dish servings (1½ cups each) or 6 side dish servings (1 cup each)

 NUTRITION:

Nutrition Information per serving (1½ cups – a main dish serving): 360 Calories; 10g Total Fat; (5g Sat Fat; 0g Trans Fat); 25mg Cholesterol; 270mg Sodium; 43g Total Carb; 7g Fiber; 3g Sugars (includes 0g Added Sugars); 20g Protein; 20% DV Calcium; 15% DV Iron; 10% DV Potassium

TIPS:

To reduce the sodium in this recipe, use lower sodium/less sodium broth.