lentils are delicious!

During my first term at L'Abri, we feasted regularly on something called Lentil Casserole. At first I thought it was despicable. It's brownish mushy pebbly consistency reminded me of cleaning the rabbit hutch when I was younger. Shelby made the casserole every week, my memory is telling me that it was every Thursday's dinner. "You'll get used to it" said Vanessa. Oh boy.

But Vanessa was right! Thanks to Shelby's consistency, after a few Thursday dinners I realized I was actually looking forward to the plate full of tastiness. I think most of the students would agree with me, it was a good meal!

That was more than 2 years ago. I never wrote that recipe down and I have been full of regret. I have searched on different occasions for something similar, but was never successful. Never, until yesterday! I was skeptical, but I cooked my heart out last night! The recipe was perfect, full of flavor and full of memories.The whole thing was absolutely fantab-schmabulous! It was so great, that I am going to pass the recipe to you.

Lentil Casserole

2-2/3 cups water
1-1/4 cups white wine
a splash of olive oil
3/4 cup lentils, uncooked
1/2 cup brown rice
2/3 cup onion,
2 cloves garlic, well chopped (a few extra cloves never does any damage)
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon thyme
Salt and pepper to taste
2 or 3 cups of grated cheese. (enough to cover the entire top of the casserole)

Combine all of the ingredients (except the cheese) in a large bowl. Pour the mixture into a 1-1/2 quart casserole. Place the casserole (uncovered) into the oven (350 F) and bake for 1-1/2 to 2 hours. Stir things around about twice during cooking. Remove when the casserole is moist but not runny. Sprinkle with cheese and bake for another five minutes.

NOTE: If you are going to make this in a 9x13 pan you might want to double the recipe. You don't have to, but it ends up being a thinner layer if you don't double it.

This tastes wonderful with a good salad w/balsamic vinaigrette, and hearty whole wheat bread. The vinaigrette compliments the casserole flavors very well and I find myself pushing things together. Enjoy, and send me your feedback if you do!


Dustin and Stacey said...

haha! When you compare it to cleaning out the rabbit cages, how could I resist?! Yumm!!!!! ~Stace~

Luz said...

we have somehow mysteriously accrued a copious amount of lentils in our pantry. (which is really funny, since none of us really eat lentils) now i know how to use them!

TulipGirl said...

Yesterday T9 told me, "Mommy, I love Lentil Soup!" after he finished up the leftovers for lunch. Gotta love kids with adventurous taste buds.

(Though they were less thrilled with the millet I made the other night, after you and I discussed it. I tried to tell them it was like a cross between cous cous and rice--both of which they like. I think millet will be an acquired taste for them.)

Oh, and with your cooking of legumes, you might like these ideas:
Variations on a Bean

Anonymous said...

Sounds yummy!