Winter Lentil Rice Casserole

I almost decided against posting this one because I struggle so much with photographing lentils.   They never seem to look quite as good as they taste and the photos usually don’t do them justice.  This winter lentil rice casserole however is such a regular at our mealtimes so I really thought it ought to have a place here.  It’s an extremely versatile and flexible dish that can be taken in so many different directions.  It starts off with a base of lentils and brown rice cooked together with onions, garlic, parsley, and basil.  After that, I add whatever vegetables or meats that I’m in the mood for or happen to have on hand.  This most recent version included roasted butternut squash cubes and spinach, but sometimes I prefer adding chicken sausage and other greens.  This is excellent topped with some freshly grated parmesan and I imagine other types of cheese would also be good depending on the add-ins.  I  opted for French green lentils, my personal favorite, but it would be fun to experiment with other varieties of lentils as well.  This is one of those warm and nourishing meals that I love feeding my family and we never seem to become tired of it.

Winter Lentil Rice Casserole

• Yield: 6

Ingredients

• 1 small butternut squash, about 2 pounds
• 3 tablespoons olive oil, divided
• 1 1/4 cup french green lentils, rinsed and drained
• 1 1/4 cup brown rice, rinsed and drained
• 1 large onion, finely diced, about 1 1/2 cups
• 3 cloves garlic, minced
• 1/4 cup finely minced fresh parsley
• 1/4 cup finely minced fresh basil
• 2 teaspoons finely minced fresh thyme
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 6 cups low-sodium chicken broth
• 8 ounces baby spinach
• 1 cup freshly grated parmesan

Instructions

1. Preheat oven to 400. Peel squash, cut in half lengthwise, and remove seeds. Chop squash into 1/2-inch cubes and place a rimmed baking sheet. Drizzle 1 tablespoon olive oil over squash cubes and gently stir to evenly coat. Roast for 30 minutes. Set aside to cool. Lower oven to 350.
2. While squash is roasting, heat remaining 2 tablespoons olive oil over medium-high heat in a large pot. Saute onion until it starts to become translucent, about 4-5 minutes. Add parsley, basil, thyme, garlic, salt, and pepper and cook for another 2-3 minutes. Add lentils, rice, and chicken broth. Bring to a boil, then turn heat to low and simmer covered for 50 minutes. Season to taste with additional salt and pepper.
3. Add spinach to lentil rice mixture and stir until spinach is just wilted, about 2-3 minutes. Gently stir in squash cubes. Transfer mixture to a lightly oiled 9×13 baking dish. Sprinkle evenly with parmesan.
4. Bake 20-30 minutes at 350, until heated through and cheese is melted.

Notes

1. Fresh herbs are best, but dried herbs can be substituted in a pinch. Use 1/3 the amount.
2. See here for my tip on cutting squash.