Baked Lentils and Rice with Manchego

A one-dish recipe with Spanish flavors-- 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

3/4 cup dry red lentils, rinsed and drained

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

½ cup dry red wine

2 tsp. dried ground rosemary

1½  tsp. smoked paprika (optional)

1 medium onion, chopped (about 1 cup)

1 clove garlic, minced

1/8 tsp black pepper

3 oz. manchego cheese, finely grated (or another hard cheese like cheddar, Swiss)

MAKING IT:

Preheat oven to 350◦F.  Combine all ingredients except cheese in 1½ quart casserole dish that has 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, stirring again after 20 minutes (add more broth if becoming dry).  Remove dish from oven and immediately top with the remaining grated cheese.

Serves: 4 main dish servings- 1½ cups each (6 side dish servings)

Nutrition Information per Serving (1½ cups): 270 Calories; 9g Total Fat; (4g Sat Fat); 20mg Chol; 340mg Sodium; 30g Total Carb; (4g Fiber; 3g Sugars); 11g Protein; 20% DV Calcium

TIPS:

Look for vegetable broth that has a hearty flavor and moderate amounts of sodium-- try Trader Joe's brand!

In place of smoked paprika, Italian dried herbs like oregano, basil and thyme are also delicious.

Manchego cheese is a sheep's milk cheese from Spain that has a firm texture and nutty flavor. It can be found in specialty cheese shops and many grocery stores.