Southwestern Lentil and Brown Rice Bake
Updated Nov 27, 2021, Published Aug 05, 2019
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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:
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
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!
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
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!
This was delicious and turned out perfectly – will definitely make again.
Thanks, Amy! So glad you enjoyed!
This recipe was so easy to make, and very delicious!!!! Thanks for sharing.
Hi, Emily, So glad you enjoyed! Thank you so much!
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).
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!
Have you had a chance to do instant pot directions? Please share.
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!
Do I need to preboil the lentils? I feel like adding the acidic tomatoes would keep them from softening.
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!
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!
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!
My teenager that hates vegetables loved it! I’m totally going to cook this recipe again. It was great!
Glad to hear that, Cristina! Thanks so much and please stay in touch!
Can I used cooked lentils instead? If so, should i incorporate them in later as opposed to letting them bake the full time?
Hi, Kimberly, Thanks for your question. I don’t see why you couldn’t, but you will probably need to adjust the liquid since the lentils absorb a lot of the liquid. You could also use cooked brown rice. Saute the vegetables, combine in a baking dish with some liquid, the remaining ingredients and just bake it through. This recipe is very versatile!
Definitely adjust the liquid! I used cooked brown rice and there was a little more liquid than I would have liked. Overall great recipe!! The house smelled amazing!
Hi, Tamara, Yes, if you use cooked brown rice, it’s really not going to absorb a lot of the liquid like uncooked will. Thanks so much and glad you enjoyed!
I made this yesterday, turned out really good! I cooked it for 2 hours on 400 (my oven runs a little low) and then added cheese for another 20 minutes. I had doubled the recipe, next time I would reduce the broth by 1/2c or so. It tasted good though, thanks!
Thanks, Erin! Glad you enjoyed!
Can I make this with instant brown rice somehow?
Hi, Kelly, Thanks so much for your question. You can use it, but I would consider it cooked brown rice. You’ll want to cook the lentils and saute the veggies then combine everything in a casserole dish. However, please don’t use all the liquid this recipe calls for because you’ll basically be heating everything through, not cooking it from a raw stage. I might use 1 cup of liquid. Thanks again and hope that helps!
Hi!
I was looking for a simple and tasty bean-rie one pot meal, and this was the perfect one. Great recipe! Thx!
Hi, Petra, Glad you enjoyed! This is still and always will be one of our favorite meals! We had it last night as a matter of fact. Thanks again and please stay in touch!