Baked Lentils with Mushrooms

Oxmoor House
6 servings (serving size: 1 cup lentil mixture, 1/2 cup rice, and 1 tablespoon feta cheese)


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1 cup uncooked brown basmati rice
2 1/4 cups water
6 cups water
1 cup lentils
Cooking spray
2 teaspoons olive oil
1 1/2 cups diagonally sliced carrot
1 (8-ounce) package pre-sliced mushrooms
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup (1.3 ounces) crumbled feta cheese


Prep: 12 Minutes
Cook: 56 Minutes

Combine rice and 2 1/4 cups water in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 10 minutes.

Combine 6 cups water and lentils in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1 cup cooking liquid.

Preheat oven to 400°.

Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add carrot and mushrooms; sauté 6 minutes or until mushrooms are lightly browned.

Combine lentils, reserved cooking liquid, mushroom mixture, tomatoes, and next 5 ingredients. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and bake at 400° for 30 minutes or until bubbly. Remove bay leaf. Spoon lentil mixture over rice; sprinkle with cheese.

Created date

March 2010

Nutritional Information

Calories 285
Fat 5.2 g
Satfat 2.0 g
Protein 12.9 g
Carbohydrate 50.2 g
Cholesterol 8 mg
Iron 3.9 mg
Sodium 402 mg
Caloriesfromfat 16 %
Fiber 10.5 g
Calcium 88 mg