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!
We absolutely love your recipe! We made it for our sons and their wives and every bite was gone at the end of the evening!! My husband was very upset there were no leftovers and said if we do it again for them I have to double it!! We’re not vegetarian or vegan at this time but found this when we were and kept this recipe. Thank you!!
Hi, Stephanie, Thanks so very much and so happy everyone enjoyed! You could certainly make it for the two of you and if you don’t get to it all, it does freeze very well. Thanks again!
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.
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!!
I made and followed this to a T, time, ingredients, etc. It had great flavor but I thought it was too mushy. Thank you, I love most of your recipes.
Hi, Marian, Thanks so much for your feedback and happy you enjoy my recipes.
Hi! This looks awesome but I can’t do peppers of any kind. Do you have a substitution suggestion? Or can I just not add the green and can chili peppers?
Hi, Maggie, Thanks so much for your question. Yes, I’ve cooked for several people who can’t do peppers of any kind so I totally understand. You can leave them out and perhaps use some celery for added texture. Also, you could add a can of black beans which would add more texture. Thanks again and hope you enjoy!
Absolutely excellent recipe. Can I make this recipe in the instant pot? Thank you so much for everything
Hi, Sandra, Thanks so much and so glad you enjoyed! Yes, you can do this in the IP and in fact, I’ve been meaning to update this recipe with those instructions. Here they are: 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. Thanks again!!
Do you have to reduce the water?
Thank you so much for these instructions.!!!
Hi, Sandra, It wouldn’t hurt to reduce it a little bit, perhaps by a half-cup or so. Just be careful it won’t burn. You don’t want it soupy, either. Thanks again and please let me know how it goes.
This recipe was shared on a Facebook cooking group connected to Forever 35, and I made note of it.
Really really easy and so delicious!
I can see putting spoonfuls of the casserole into corn tortillas for tacos.
This recipe is going into my “make often” rotation!
Hi, Mary and thanks so very much! Glad you enjoyed! The recipe is very versatile and tacos are a great idea! The leftovers are wonderful in stuffed peppers, too and the casserole also freezes great. Thanks again!
Seldom have I served something so delicious that is also remarkably easy to prepare. The rice I had on hand was brown basmati; no plain diced tomatoes in the cupboard but there was a can of Rotel, perfect for this dish. We mixed a seasoning blend of 1 teaspoon New Mexico chili powder and 1.5 tsp cumin. Add this recipe to your list of comfort food. We three are all adults, this might be too spicy for some youngsters.
Hi, Tommie, Thanks so much and glad you enjoyed! Love how you improvised and made it all work. Thanks again!
Hi Carol, do you think this could be done in a slow cooker/crock pot?
Hi, Angela, Thanks so much for your question. I tried it once and it didn’t work well and I believe another reader also tried it and it didn’t work well. This casserole seems to need the heat of the oven to surround it. However, one of my food blogger friends did it in the Instant Pot. Here’s the link: https://www.platingsandpairings.com/instant-pot-cheesy-southwestern-lentils-brown-rice/
I have a question. I was looking for brown lentils at the grocery. I found everything but brown. I mean, there were brown looking ones that said they were green and French lentils that looked brown but were also called green. So I’m not sure what to use. I ended up getting the Green lentils. What will the difference be in using those?
Hi, Rachel, Thanks so much for your question. Yes, can be confusing. Green lentils tend to take longer to cook than brown unless they are “sprouted” green lentils which will cook fairly quickly. However, I’ve purchased green lentils that take all of 45 minutes to cook when boiling while some cook in half that amount of time. Are there cooking directions on the package? You may need to give the green lentils a quick parboil to get them started before adding them to the casserole. Here’s more information from Cooking Light that I hope will be helpful: https://www.cookinglight.com/cooking-101/different-types-lentils Thanks again and hope you enjoy!!
I have been making this recipe for years. It is sooo easy, cheap and healthy. Throw everything in a bowl and put it in the oven. I had to come back on here and reprint it because I couldn’t find my copy. Thanks for this recipe!
Thanks so very much, Nadine!! I’m so happy this has become a go-to recipe for you. Thanks again and glad you enjoy!