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.
The inspiration behind this dish:
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.
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
- 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
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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.
Ingredients
- ½ large (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 chilies
- 1 tablespoon taco or other Southwestern seasoning blend
- 2 teaspoons dried oregano (preferably Mexican and leaf--not ground)
- 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 1047mgCarbohydrates: 18gFiber: 4gSugar: 3gProtein: 13g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Alice says
Followed recipe and was delicious! I will definitely make again.
Cooking time was just right.
Carol says
Thanks so much, Alice! So glad you enjoyed and it came out perfectly. Please stay in touch!
Louise says
If I were to use frozen brown rice and lentil burgers,chopped up, and adjust the liquids….. what do you think??
Carol says
Hi, Louise, Thanks for your question. I don’t see why not! Let me know how it works for you.
Vanessa says
Just wanted to double check. The brown rice and lentils used in this recipe are not cooked? Thanks!
Carol says
Hi, Vanessa, You are correct; they are not cooked. Just combine everything in a baking dish and let it bake away! Thanks so much and hope you enjoy!
Jess says
This is so great! My 24 month old loves it! I’m vegetarian and my husband is not and he even likes it. I make it usually once a week. The past couple of times I’ve added half a can of corn since I omit the bell peppers and it’s delicious! Thank you!
Carol says
Hi, Jess, Thanks so much!!! So glad everyone including the meat-loving hubby is enjoying it! The addition of corn sounds wonderful! Thanks again!
Michaela says
How long would you cook it for on low in a slow cooker? Can beef broth be added to it…I don’t have vegetable broth?
Carol says
Hi, Michaela, I would do 7-8 hours on low and I think beef broth would be just fine. I put vegetable broth in the recipe to keep it vegetarian but if you don’t object, I think beef broth would be just fine! Thanks so much and hope you enjoy!
Michaela says
I prepared this in my smaller slow cooker earlier this morning and came home later on, it stuck to the sides and bottom of the pot. The top was dry and rice was mushy. Was I supposed to use a bigger crock pot?
Carol says
Hi, Michaela, Hard to say as I don’t know what size slow cooker you used. Did you use brown rice? It can be really frustrating sometimes with different brands of things, too.
Courtnay says
Looks awesome, wondering if red lentils would work also in this recipe? I never cooked with lentils of any type before so I’m unsure of any difference in flavor.
Carol says
Hi, Courtnay, Thanks for your question! I don’t think there would be a difference in flavor, but there will be a big difference in texture. Red lentils cook much faster than brown lentils and they tend to almost “melt.” If you’ve never cooked with lentils before, be sure to look them over well as there can be tiny stones or other foreign items. Thanks again and hope you enjoy!
Karissa says
This looks yummy! Has anyone used a crockpot to make this? If so how long would you cook it for? TIA
Carol says
Hi, Karissa, Thanks for your question. I think it would work well in a slow cooker. Just add the cheese toward the end. If you try it, let me know how it goes. Thanks again and hope you enjoy!
Gayle J Mossop says
I would like to make this for our Church’s Potluck. I will need to make it on Friday. How do I reheat it?
Carol says
Hi, Gayle, Thanks for your question. I would bake to the point where you add the cheese. Let it cool thoroughly and refrigerate. You can add the cheese at this point. You may need to add a little water or broth. Then, reheat in the oven, adding the rest of the cheese at the end just as though you were continuing on with the recipe.
JBoyd says
I’m not a vegetarian, but was looking for a recipe to use my lentils and this was great! I topped my plate with jalapenos, a little salsa, and crunched tortilla chips. Thanks
Carol says
Thanks so much! I don’t consider myself a vegetarian either but really enjoy meatless meals. This is always one of our favorites! Thanks again and glad you enjoyed!
Beth says
Love the texture of this dish! It’s in our regular meal rotation. Thanks so much for sharing this recipe 🙂
Carol says
Thanks so much, Beth! So glad you and your family are enjoying. It’s been a favorite of ours from when we were married and it is still and probably will always be one of our “go-to” recipes! Thanks again!
Dk says
I am in throes of making this dish. It smells delicious however no where on the actual recipe does it say the oven temperature. If I hadn’t t read the commentary as I was going through the photos I would not have known what temp the oven should have been set. It may be me but I couldn’t find it. I will let you know how it comes out.
Carol says
Hi, Donna, The oven temperature of 375 degrees is right underneath “Directions.” I know… it is hard to see but that’s how my recipe program works. 🙁 I hope to change my recipe program sometime this summer. The one I will be using is still in development. Thanks so much and hope you enjoyed!
Rebecca says
Hi. I have made this soooo many times. During the summer I make it with fresh pepper and chilli, pretty much as directed. But in winter I made it as follows: rice, lentils and seasoning as directed, a handful of my homegrown dried pepper, celery and onions. A one pint jar of my home canned salsa and a tbsp tomato puree. Three cups of water, cook as directed, fabulous and fast!
I plan to send jars of the dry ingredients off to college with my 18 year old in the autumn. We ALL love it even my husband who is a fanatical meat eater!! (I have stirred in chopped chorizo on occasion for a surprise!!!)
Thank you
Carol says
Hi, Rebecca, Thank you so much and so glad you and your family are enjoying this recipe so much! I absolutely love your idea about putting the dry ingredients in jars. That would make a great gift for someone! Again, thank you so much, please stay in touch and Happy Mother’s Day!
Amy says
This was delicious and turned out perfectly – will definitely make again.
Carol says
Thanks, Amy! So glad you enjoyed!
Emily Williams says
This recipe was so easy to make, and very delicious!!!! Thanks for sharing.
Carol says
Hi, Emily, So glad you enjoyed! Thank you so much!
Jennifer says
Made this as a double batch this evening at 5000 feet altitude. After starting it, I read the comments about it taking longer- and I didn’t have time to spare- so I raised the temperature to 400º and did not stir it (I didn’t want to lose heat). I cooked it in a heavy ceramic casserole.
I also added 2 shredded zucchini and a big handful of mushrooms that needed a good home/to be eaten, as it looked like a recipe that would “hide” extra veggies well.
It was done at 90 minutes, as hoped.
It was very good; the rice and lentils were nice and toothsome, soft but with good texture/chewiness. We will make this again (and hide extra fridge veggies in it again, too).
Carol says
That’s great, Jennifer! So glad it worked out for you. A previous commenter did it in her pressure cooker for 15 minutes so if you have one, that could be an option in the future. I hope to find time in the near future to update this recipe for the Instant Pot/electric pressure cooker. Thanks again and love the addition of all the veggies!
Amy Harrington says
Have you had a chance to do instant pot directions? Please share.
Carol says
Hi, Amy, I’ve been meaning to revise this for the Instant Pot/electric pressure cooker. I would combine everything in the IP/EPC except the cheese. Cook on high for about 15 minutes then let it release slowly. Add half the cheese, let it melt then top with remaining cheese. Thanks so much and hope you enjoy!
elizabeth boyd says
Do I need to preboil the lentils? I feel like adding the acidic tomatoes would keep them from softening.
Carol says
GREAT question, Elizabeth and thanks so much! Lentils don’t seem to have the same issues that beans do when it comes to acid. Just make sure your lentils are not nearing their expiration date. Old beans and lentils CAN be a problem. Thanks again and hope you enjoy!
Laura says
My whole family (kids ages 8 and 10) loves this recipe! I’ve made it 10+ times – I make it as instructed, sometimes adding extra red and yellow peppers. We eat it with naan. Thanks for a great recipe!
Carol says
Hi, Laura, That really makes my day! Love to hear 8 and 10-year-olds getting into lentils and brown rice. Good on you! Thanks so much, so glad you’re enjoying! Please stay in touch!