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!
Do you think this could be made with white rice instead of brown rice?
Thanks,
Karen
Hi, Karen, Thanks so much for your question. Yes, it could be made with white rice, but the white rice does not take as long to cook as brown rice. The length of time it takes to cook brown rice is on par with the time it takes to cook lentils. What I would do is saute the vegetables, cook the lentils and white rice, then combine it all and then bake it. You could even make it a day or two ahead of time that way. Thanks again and hope this works for you!
Followed recipe and was delicious! I will definitely make again.
Cooking time was just right.
Thanks so much, Alice! So glad you enjoyed and it came out perfectly. Please stay in touch!
If I were to use frozen brown rice and lentil burgers,chopped up, and adjust the liquids….. what do you think??
Hi, Louise, Thanks for your question. I don’t see why not! Let me know how it works for you.
Just wanted to double check. The brown rice and lentils used in this recipe are not cooked? Thanks!
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!
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!
Hi, Jess, Thanks so much!!! So glad everyone including the meat-loving hubby is enjoying it! The addition of corn sounds wonderful! Thanks again!
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?
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!
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?
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.
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.
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!
This looks yummy! Has anyone used a crockpot to make this? If so how long would you cook it for? TIA
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!
I would like to make this for our Church’s Potluck. I will need to make it on Friday. How do I reheat it?
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.
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
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!
Love the texture of this dish! It’s in our regular meal rotation. Thanks so much for sharing this recipe 🙂
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!