[Recipe] Lentil and Brown Rice Casserole

*Disclaimer: No vegans were harmed in the making of this casserole.

If I told you that I had a recipe for a hearty vegan casserole, would you believe me?

I said HEARTY, not healthy. Also this is definitely very healthy. Lentils, brown rice, and TONS of veggies.

Nope, didn’t think you’d believe me about the hearty vegan thing. I didn’t believe me either, actually. ‘Hearty’ and ‘vegan’ are just two words that don’t normally go together. Well, they can go together I suppose, like hammers and thumbs.

Kidding.

This lentil and brown rice casserole is a perfect example of a hearty vegan dish – warm and filling, with lots of flavour. It’s reminiscent of a nice winter hash or a really thick stew. Packed with fibre and protein, it will please even the meat eaters in your life.

This recipe takes a while to cook, so be sure to plan for that. It also makes great leftovers for lunches.

[Recipe] Lentil and Brown Rice Casserole

3 cups vegetable broth
3/4 cup lentils, uncooked (I used dried green lentils)
1/2 cup brown rice, uncooked
1 cup chopped onion
1 medium zucchini
3 medium carrots, chopped
1 tomato, chopped
1/2 cup red pepper, chopped
1 tsp dried basil
1/4 tsp oregano
1/4 tsp thyme
2 cloves garlic, minced
1 tsp sea salt, or to taste

Preheat oven to 325F.

Rinse and chop all of the vegetables you’re using – use whatever you’d like, but use lots of them.

Rinse and drain lentils and rice.

Mix all ingredients in a large bowl.

Pour into a large (I used a 13 x 9 inch) casserole dish.

Bake covered for 1 1/2 – 2 hours or until the liquid is absorbed.

Hearty. Vegan. Warming. Healthy.