Herbed Lentil Casserole

Prep Time

10 minutes

Prep Notes

This is so easy and yields a hearty casserole that will make great leftovers for a couple of days!  You can experiement with ingredients.  We added diced fire-roasted tomatoes.  Stewed tomatoes would work well too!  Instead of spinach you could add some chopped fresh kale or swiss chard at the end.   Frozen varieties work too! It's kind of like peasant food but eating more like the peasants and less like the kings will keep you lean and healthy. 

Cooking Time

2 hours


6-8 servings


¾ cup uncooked lentils (not red), I use brown or French green lentils (rinse, sort, drain)

1,14.5 oz. can stewed or fire-roasted diced tomatoes (chop large tomatoes into smaller pieces)

2  2/3  cups water

½ cup uncooked brown rice

1 small onion, chopped

1 ¼ cups white wine

½t sp basil leaves

½ tsp lite salt

¼ tsp oregano

¼ tsp thyme

¼ tsp. garlic powder

½ cup grated part-skim mozzarella (smoked mozzarella is nice)

1c. chopped spinach or other green like kale (frozen is fine)


Preheat oven to 350

Combine all ingredients except cheese, in an ungreased casserole (2 quart size).  Bake, uncovered, for 1 ½-2 hours.  It should be moist but not runny.  Spread grated cheese over the top and bake for another 5 minutes.   Let it set for 10-15 minutes before serving.

Optional:  Before adding the cheese, add 1c. of chopped spinach or kale.  Return the casserole to oven to let the spinach wilt for about 5 minutes, and then proceed with adding the grated cheese.


The New American Diet Cookbook