This delicious gluten-free, egg-free, nut-free and soy-free casserole is made of vegetable broth, lentils, brown rice and onions. Sprinkle some cheddar cheese on top for a hearty dinner!
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 100 mins – easy
🍽 7 servings – 206 kcal per serving
|
Serving 160g |
Fat 7g |
Sat. fat 3g |
Sodium 503mg |
|
Carbs 25g |
Fibers 2g |
Sugars 1g |
Proteins 10g |
INGREDIENTS
- 3 cups vegetable broth
- three quarters cup lentils
- half cup brown rice
- three quarters cup onions
- 1 tsp italian seasoning
- a quarter tsp garlic powder
- 1 cup cheddar cheese
TOOLS
- 1 knife
- 1 grater
- 1 oven
- 1 baking dish
- 1 wooden spoon
- 1 foil
STEPS
Peel and chop the onions.
Shred the cheddar cheese using a grater.
Preheat the oven to 300°F for 10 minutes.
Pour the vegetable broth into a baking dish. Add the chopped onions, lentils, brown rice, italian seasoning, and garlic powder to the baking dish. Then mix with a wooden spoon and cover with foil. Place the baking dish in a hot oven and bake for 70 minutes. Then remove from the oven and take off the foil. Scatter the shredded cheddar cheese on top. Then place it back in the oven and bake for another 20 minutes. Turn off the heat and remove the baking dish from the oven.
It’s ready to be served !
