• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Vegetarian / Vegan Entrees

    By Carol Published: Aug 5, 2019 Modified: Nov 27, 2021 | This post may contain affiliate links. Please read my disclosure.

    Southwestern Lentil and Brown Rice Bake

    Jump to Recipe
    4.63 from 112 votes
    2 hours 20 minutes

    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!"

    Photo of Southwestern Lentil and Brown Rice Bake on blue background with some served up into bowls.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Why This Recipe is a Keeper!
    • How to inspect lentils for debris:
    • How to make Southwestern Lentil and Brown Rice Bake:
    • For more great vegetarian casseroles, be sure to try my:
    • Southwestern Lentil and Brown Rice Bake
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • VIDEO
      • Notes
      • Nutrition

    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 ¼ 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.

    Photo of brown lentils in glass jar.

    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!

    Photo of ingredients for Southwestern Lentil and Brown Rice Bake.

    • 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.

    Photo of ingredients for Southwestern Lentil and Brown Rice Bake combined in white baking dish before being baked.

    • Stir once during the baking process.
    • Add cheese near the end and top with cheese at the end.

    Photo of baked Southwestern Lentil and Brown Rice Bake with serving spoon garnished with cilantro.

    Close-up photo of Southwestern Lentil and Brown Rice Bake with some served to expose interior.

    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!

    Photo of one serving of Southwestern Lentil and Brown Rice Bake garnished with cilantro.

    For more great vegetarian casseroles, be sure to try my:

    • Southwestern Squash, Corn and Poblano Casserole
    • Italian Summer Vegetable Casserole
    • Brown Rice Cheddar Kale Casserole
    • Healthier Turkish Eggplant Casserole  (Imam Bayildi)
    • Layered Zucchini Corn Casserole
    • Grains and Greens Casserole
    • Brown Rice and Summer Vegetable Casserole with Feta and Black Olives
    • Southwestern Summer Squash Casserole
    • Late Summer Vegetable Tian
    Southwestern Lentil and Brown Rice Bake - Overhead shot on blue background with some served up into bowls

    Southwestern Lentil and Brown Rice Bake

    4.63 from 112 votes
    By: Carol | From A Chef's Kitchen
    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.
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 20 mins
    Cook Time 2 hrs
    Total Time 2 hrs 20 mins
    Course Vegetarian / Vegan Entrees
    Cuisine Southwestern / Mexican
    Servings 6
    Calories 245 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • 13 x 9 Baking Dish

    Ingredients
      

    • ½ large onion - (or 1 medium onion), finely chopped (about 1 ½ cups)
    • 1 medium green bell pepper - chopped (about ¾ cup)
    • 4 cloves garlic - chopped
    • ¾ cup brown lentils
    • ¾ 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 ½ 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

    FREEZER-FRIENDLY:  Bake and thoroughly cool.  Store in airtight containers and freeze 1-2 months.  Thaw in the refrigerator.  Reheat in the oven, toaster oven or microwave.

    Nutrition

    Serving: 1 | Calories: 245kcal | Carbohydrates: 26g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 1131mg | Potassium: 340mg | Fiber: 9g | Sugar: 3g | Vitamin A: 643IU | Vitamin C: 19mg | Calcium: 227mg | Iron: 3mg

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Vegetarian / Vegan Entrees

    • Vegan Thai Red Curry
    • Zucchini Quiche with Feta Cheese and Brown Rice Crust
    • Summer Squash Casserole with Green Chiles
    • Cheesy Brussels Sprouts and Wild Rice Casserole
    42.7K shares
    • Share1.2K
    • Tweet
    • Yummly
    • Email

    Categories: Make Ahead and Meal Prep

    Reader Interactions

    Comments

    1. Connie says

      March 09, 2023 at 5:08 pm

      5 stars
      I just made this and it is so good! I am not a Vegetarian BUT I eat so little meat (never red meat) that most people think I am. I fill my plate with so many veggies that are hot, cold, cooked and raw that I don't miss meat. This recipe took my eye and I had to make it. I am so glad I did! Delicious! I go to a once a month dinner gathering with about 12-16 people. Every month it's at a different house and we each bring something. There is someone who is a vegetarian and me who always eats the veggies. They attempt to make something for the "No meat eater" but aren't terribly creative. This dish is going with me to the next one!! It will be a hit with everyone because they always like what I make. Thank you for this fantastic recipe. I'm looking forward to finding some more of your recipes to try.

      Reply
      • Carol says

        March 10, 2023 at 7:22 am

        Hi, Connie, Thanks so very much and so happy you loved this recipe!! I know what you mean about the lack of creativity but bless their hearts for trying. Some years ago I was vegetarian and was served plain hot pasta in a hollowed-out raw green pepper in a restaurant. 🙂 Thanks again so much!!

        Reply
    « Older Comments

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 1203Facebook
    • Pinterest
    42704 shares