Southwestern Lentil and Brown Rice Bake
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Southwestern Lentil and Brown Rice Bake is cheesy, delicious, meatless comfort food even a carnivore will love! Packed with hearty lentils, wholesome brown rice, and a bold blend of southwestern spices, this dish delivers big flavor in every bite. Combine everything in a baking dish and let it bake away while you do other things. Perfect for busy weeknights or lazy weekends!
“LOVE LOVE LOVE this recipe! It’s easy and healthy!”
Why This Recipe is a Keeper!
It seems like forever that my hubby and I have been making this lentil bake! My husband and I began making this casserole back in my vegetarian days.
The recipe we initially 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 1993, but we still use that cookbook a lot.
This Southwestern Lentil and Brown Rice Bake is one of our favorites when busy, and we don’t have much 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.
This lentil recipe is:
- So easy! Do a little chopping and combine everything in a baking dish.
- Versatile! Add beans such as pinto or black beans for extra protein!
- Freezer-friendly! Place in freezer containers for a meatless meal that’s ready and waiting!
- Instant Pot-adaptable!
How to Make Southwestern Lentil and Brown Rice Bake:
Recipe Ingredients:
Here’s everything you’ll need to make this easy lentil recipe. The recipe card below has the exact quantities.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- 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 for 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 if desired.
Southwestern Lentil and Brown Rice Bake for the win! Little to no effort, and you have a cheesy, vegetarian dish that even a carnivore would love!
Tips for inspecting lentils:
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.
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!
Instant Pot Instructions:
- 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.
Frequently Asked Questions
Yes! The instructions are in the recipe card and above.
Use plant-based vegan “cheese,” in place of conventional. Brewer’s yeast will also give it a “cheesy” flavor.
Absolutely! It freezes beautifully! 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.
For more great vegetarian casseroles, be sure to try my:
- Summer 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
- Greek Vegetable Casserole
- Summer Squash Casserole
- Late Summer Vegetable Tian
Southwestern Lentil and Brown Rice Bake
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
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
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Hi, I only have white rice and am wondering if the cooking time would change. Thanks!
Hi, Sue, Thanks for your question. Yes, the cooking time for white rice is about half. I haven’t tested this recipe with white rice because we just don’t eat a lot of it. Because it doesn’t take as long, I would suggest adding the white rice about 45 minutes into baking. My instructions say to stir once in the 1 1/2 hours, so add the rice and then give it a stir and finish baking. Thanks again and please let me know how it worked.
My family loved this and I love how easy it is to make, it’s healthy, it’s the perfect amount for us, and it’s yummy. Thank you!
Hi, JD, Thanks so very much and happy you and your family love this recipe! Appreciate you taking the time to come back and comment and rate.
This is a family favorite!! My kids love it!
Hi, Lara, Thanks so very much and happy your family loves this! Especially the kids–yay! Appreciate you taking the time to come back and comment and rate.
How many servings is this ? 4?
Hi, Ashley, Thanks for your question. You should be able to get six servings per what’s on the recipe card at the bottom. Depending on your appetite, it could be less, it could be more. Thanks again and hope you enjoy!