Southwestern Lentil and Brown Rice Bake
Southwestern Lentil and Brown Rice Bake is cheesy, delicious meatless comfort food even a carnivore will love and is super easy to prepare! Simply combine everything in a baking dish, pop it in the oven and let it bake away while you do other things.
“LOVE LOVE LOVE this recipe! It’s easy and healthy!”
Why This Recipe is a Keeper!
Oh, the lentil joy! It seems like forever that my hubby and I have been making this dish! My husband and I began making this casserole back in my vegetarian days. We’ll just say those days were a long time ago so as not to date me.
The recipe we originally followed is “Lively Lentil Bake” from Hot, Spicy and Meatless, Over 150 Delicious, Fiery and Healthful Recipes by Dave DeWitt, et. al., the folks behind Chile Pepper Magazine. This collection of spicy vegetarian fare was published in 1994 and we’ve used that cookbook a lot.
This Southwestern Lentil and Brown Rice Bake is one of our favorites when we’re both busy and don’t have a lot of time to prep and cook. Quite often, we already have the ingredients on hand in the pantry.
The only fresh things you need is an onion, green bell pepper and cilantro for garnish if you like. It’s very easy to make minor substitutions as this is a versatile and forgiving recipe.
How to inspect lentils for debris:
One thing you always want to do when working with lentils is to look them over well for stones, twigs and odd-looking shriveled ones because those can be stone-like.
What I do is:
- Place a small amount–about 1/4 cup–on a plain white paper plate. A white surface makes debris easier to find.
- Look them over for any odd things and discard.
- Then, gently fold the plate to guide them into your pot or into a bowl.
- Repeat with the remaining lentils.
How to make Southwestern Lentil and Brown Rice Bake:
My recipe is significantly different from the original in the cookbook, however, the procedure remains the same:
- Combine all the ingredients in the baking dish!
- Cover and let it bake away while you do other things! About all you make dirty in the process is your knife and a measuring cup.
- Stir once during the baking process.
- Add cheese near the end and top with cheese at the end.
Southwestern Lentil and Brown Rice Bake for the win! Little to no effort and you have a cheesy, vegetarian dish even a carnivore would love!
For more great vegetarian casseroles, be sure to try my:
- Southwestern Squash, Corn and Poblano Casserole
- Summer Vegetable Parmigiana
- Brown Rice Cheddar Kale Casserole
- Healthier Turkish Eggplant Casserole (Imam Bayildi)
- Zucchini Corn Casserole
- Grains and Greens Casserole
- Brown Rice and Summer Vegetable Casserole with Feta and Black Olives
- Summer Squash Casserole
- Late Summer Vegetable Tian
Southwestern Lentil and Brown Rice Bake
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Ingredients
- 1/2 large onion - (or 1 medium onion), finely chopped (about 1 1/2 cups)
- 1 medium green bell pepper - chopped (about 3/4 cup)
- 4 cloves garlic - chopped
- 3/4 cup brown lentils
- 3/4 cup long-grain brown rice
- 3 cups vegetable broth
- 1 can (15-ounce) petite diced tomatoes - undrained
- 1 can (4-ounce) diced green chiles - undrained
- 1 tablespoon taco seasoning blend - or another Southwestern-style blend
- 2 teaspoons dried Mexican oregano
- 1 teaspoon dried thyme - leaf–not ground
- 1 teaspoon salt
- Freshly ground black pepper - to taste
- 2 cups shredded cheese - Monterey Jack, Pepperjack or white Cheddar, divided
- Chopped fresh cilantro - for garnish
Instructions
- Preheat oven to 375 degrees.
- Combine all ingredients, except the cheese, in a deep 2-3 quart glass or ceramic baking dish and mix well. Cover with aluminum foil and bake 1 1/2 hours, stirring once while the mixture is baking.
- Remove the foil, stir in half the cheese and place the remaining cheese over the top.
- Return to oven (uncovered) and bake until cheese has melted, approximately 20 minutes.
- Allow to stand 10 minutes before serving.
- Garnish with chopped fresh cilantro.
VIDEO
Recipe Notes
- Look the lentils over well for stones, twigs and odd-looking shriveled ones because those can be stone-like.
- Combine all the ingredients except cheese and cilantro in the Instant Pot.
- Cook on high pressure for 15 minutes.
- Allow pressure to naturally release for 15 minutes then release all the pressure.
- Stir in half of the cheese. Sprinkle the remaining cheese over the top and cover.
- Allow everything to stand for 5 minutes. Sprinkle with cilantro.
- Bake and thoroughly cool. Store in airtight containers and freeze for 1-2 months.
- Thaw in the refrigerator. Reheat in the oven, toaster oven, or microwave.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I make this all the time for my family and we love it! It really scratches the itch for a savory and filling casserole in the winter months, plus it’s so easy to put together.
Hi, Jordan, Thanks so very much and happy you love this recipe! I’ve been craving this casserole myself; it’s one of our favorties. Appreciate your taking the time to come back and comment and rate.
Hi
Was wondering how nutritional yeast would work instead cheese. I know it wouldn’t be creamy or have the cheesy crusty topping but would it give it the cheesy taste?
Hi, Jennifer, Thanks so much for your question. I haven’t tested it, but I think you can use nutritional yeast, it would just be a different kind of dish. Nutritional yeast definitely lends a “cheesy” taste without the cheese. If you give it a try, please let me know how it went. Thanks again!
Thank you for your quick response. I did make it with a can of black beans. What a great, easy recipe! (Especially in the Instant Pot)
Hi, Arlene, That is great! Thanks so much and happy you love this recipe. Appreciate your taking the time to come back and comment and rate.
I would like to make this in the Instant Pot. I saw your instructions for that with 15 minutes and then slow release. My question is if I want to add black beans, can I use dry or would that not be enough time and/or liquid? Would I be better off with canned?
Hi, Arlene, Thanks much for your question. I have not tested it that way, so I can’t say and don’t want to give you false information. To be on the safe side, definitely use drained, rinsed canned beans. You can probably stir them in at the end; they should heat through pretty quickly. Thanks again and hope you enjoy!
I love this recipe! It is tasty and easy to make in the instant pot.
Hi, Debra, Thanks so very much and so happy you love this recipe! Appreciate your taking the time to come back and comment and rate.
Debra, can you share your instant pot directions? Thank you!
Hi, Farrah, In case Debra doesn’t come back, try this: Combine all the ingredients except cheese and cilantro in the Instant Pot. Cook on high pressure for 15 minutes. Allow pressure to naturally release for 15 minutes then release all the pressure. Stir in half of the cheese. Sprinkle the remaining cheese over the top and cover. Allow everything to stand for 5 minutes. Sprinkle with cilantro.
Have been meaning to update this post with these instructions! Thanks so much and hope you enjoy!
This looks delicious! Can I use red lentils instead of brown?
Hi, Lorraine, Thanks so much for your question. You could, but red lentils cook much faster than brown or green; I’m afraid you’d have mush. If you hae some you want to use up, try adding them halfway through the baking process. Thanks again and let me know how it goes.
Big thumbs up. going into the keeper board.
Hi, Tim, Thanks so very much and so happy you enjoyed!!
This is a favorite of mine. You can easily cut down on the sodium by making your own taco mix and eliminating the salt, using no added salt broth or stock and no salt added canned tomatoes. Works just fine!
Hi, Kate, Thanks so very much and so happy you love this recipe! Yes, there are many ways to reduce the salt/sodium level–all your suggestions are great! Thanks for taking the time to come back and comment and rate.