This baked lentil dish is simple, hearty and makes for great leftovers! It's meatless, so relies on lentils to supply the protein (and lots of fiber, folate and magnesium). Lentils and brown rice are a couple of our go-to staples at PLInnovations because they are so inexpensive, last forever in the pantry and are packed to the brim with nutrients, but to be honest they are both...very brown - not the most inspiring color.
This beautiful meal uses brown rice and lentil as its foundation, so it's hearty and has great texture, but is full of inviting colors and flavors (and will fill your kitchen with the most wonderful aroma as it bakes!) thanks to all the veggies it contains. You really can't go wrong or add too many veggies - beets, sweet potato, kale, parsnip - any of these would be a welcome addition to this dish.
3 cups broth (chicken or veggie) or water
3/4 cup lentils
1/2 cup brown rice
1 carrot, diced
1/2 cup crushed tomato
1/2 a medium onion, diced
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
1/4 medium jalapeno pepper, diced (optional)
1/2 cup sharp cheddar cheese, grated or sliced thinly
1/4 tsp. ground cumin
1/4 tsp. pimenton or paprika
Salt and pepper to taste
Combine all the ingredients except the cheese in a 9x13 pan and bake uncovered for 1 hour at 350 degrees. Remove the pan from the oven and cover the top with the cheese, then bake for 10 additional minutes.
If Thanksgiving and all the rich foods that accompany this time of year have you feeling overfed and bloated, this simple, wholesome meal would be a great way to get back on track. Treat yourself to a hearty, nutritious dinner this week, and if you're looking for more healthy recipes, check out the PLInnovations Express Plan!