www.monthlymealplanner.com
Lentil Casserole
by Amber Brache
serves: 8
  Lentil Casserole
Ingredients:
  2 3/4 cups   water
  3   cubes vegetable bouillon
  1 1/2 cups   brown rice
  2 tbsp   vegetable oil
  1   medium zucchini, chopped
  1   white onion, chopped
  1 1/2 tbsp   cumin
  2 tsp   dried oregano
  2 cups   dry brown lentils
  6 cups   water
    salt and pepper to taste
  1   8 ounce pkg sharp cheddar cheese, grated and divided
  3/4 cups   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.
***