Another adapted recipe originally found on food.com...#324463. Of course, I like it this way so much better! This is especially nice served with Roasted Salsa Chicken!
Brown Rice Lentil Casserole - Preheat oven to 350 degrees F. I use a sprayed 9x13 glass pan. You need a 3-quart pan and this works well.
Combine the following ingredients:
1 large onion, chopped
1 cup finely chopped carrots
1/2 cup (or more) chopped green pepper (any color, red is sweeter!)
3/4 cup dried brown or green lentils, rinsed
3/4 cup 'raw' brown rice (long grain or Basmati...)
1 tsp ground cumin
a scant tsp oregano, crushed
a loaded tsp garlic powder
1/2 tsp basil
1/2 tsp thyme
1/4 tsp salt
1 - 14 1/2 ounce can chicken broth
1 - 14 1/2 (or so) can Mexican tomatoes (I use Red Gold brand with cilantro and lime, with liquid...OR stewed Mexican tomatoes, in a pinch)
Place all in pan, cover tightly with foil, and bake til liquid is absorbed - begin checking at the 75 minute mark. Lentils and rice should be tender. I often pull it out at 75 minutes, leave it covered, and allow it to "rest" on the cook-top for 15-20 minutes. It's been perfect every time!