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Dinner recipe · from the recipe book

Smoky Lentil and Rice Cheddar Casserole

Earthy brown lentils and tender white rice bake in a smoky, cumin-scented tomato sauce under a bubbly, golden cheddar crust.

Smoky Lentil and Rice Cheddar Casserole

Ingredients

  • ¾ cup150 gBrown or green lentils, dryrinsed and picked over
  • ¾ cup150 gLong-grain white rice, dry
  • 1 tbsp15 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 1 tsp1 gDried oregano
  • 14½ oz411 gDiced tomatoes, canned
  • 2½ cups600 gWaterhot
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 3¾ cups chopped80 gKalestems removed, chopped
  • ¾ cup shredded90 gCheddar cheeseshredded
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C). Rinse the lentils and set them aside with the rice.
  2. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onion, carrot and celery and cook until softened, about 6 minutes.
  3. Stir in the garlic, tomato paste, smoked paprika, cumin and oregano and cook for 1 minute until fragrant.
  4. Add the canned tomatoes, hot water, salt and black pepper, then stir in the lentils and rice and bring to a simmer.
  5. Stir in the kale, cover tightly with a lid or foil and bake for 45 minutes, until the rice and lentils are tender and most of the liquid is absorbed.
  6. Uncover, scatter the cheddar evenly over the top and bake uncovered for 10 minutes more, until the cheese is melted and bubbling.
  7. Rest the casserole for 5 minutes, then sprinkle with the parsley and serve.

Contains: Milk.

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

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