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Dinner recipe · from the recipe book

Herbed Lentil and Brown Rice Casserole

Earthy brown lentils and nutty brown rice bake in a thyme-and-rosemary broth with sweet carrots and tomatoes into a tender, fragrant casserole with a lightly crisp top.

Herbed Lentil and Brown Rice Casserole

Ingredients

  • ¾ cup150 gBrown or green lentils, dryrinsed and picked over
  • ¾ cup150 gLong-grain brown rice, dryrinsed
  • 4 cups880 gVegetable broth
  • 1½ medium150 gYellow oniondiced
  • 2½ medium150 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 7 oz200 gDiced tomatoes, canned
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • ⅓ cup grated40 gGrated Parmesan
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C). Dice the onion, carrot and celery, mince the garlic, chop the parsley, and rinse the brown lentils and brown rice.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion, carrot and celery and cook until softened, about 6 minutes.
  3. Stir in the garlic, thyme and rosemary and cook 1 minute until fragrant.
  4. Add the brown rice and brown lentils and stir to coat, then add the canned tomatoes, vegetable broth, salt and black pepper and bring to a simmer to make the herb broth.
  5. Pour the mixture into a 9x13-inch baking dish, cover tightly with foil, and bake 60 minutes.
  6. Uncover, stir, sprinkle the Parmesan over the top and bake uncovered 10 minutes more, until the rice and lentils are tender and the liquid is absorbed.
  7. Rest 5 minutes, then scatter the parsley over the casserole and serve.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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