zulandt's lentil casserole

Ingredients

• Servings: 8
• 2 3/4 cups water
• 3 cubes vegetable bouillon
• 1 1/2 cups brown rice
• 2 tablespoons vegetable oil
• 1 medium zucchini, chopped
• 1 white onion, chopped
• 1 1/2 tablespoons cumin
• 2 teaspoons dried oregano
• 2 cups dry brown lentils
• 6 cups water
• salt and pepper to taste
• 1 (8 ounce) package sharp cheddar cheese, grated and divided
• 3/4 cup bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 5 mins

Ready Time: 2 hrs 20 mins


• in a saucepan, bring water and bouillon cubes to a boil. add rice and stir. reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
• heat oil in a stockpot over medium-high heat. cook zucchini and onion until tender, but still slightly firm, about 5 minutes. stir in cumin, oregano, lentils, and about 6 cups water gradually. bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
• preheat oven to 375 degrees f (190 degrees c).
• mix the cooked rice together with the lentils, and season to taste with salt and pepper. stir in 3/4 of the cheddar cheese, and transfer mixture into a 9x13 inch pan. mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
• bake in the preheated oven just until cheese has melted, about 10 minutes.