Baked Lentils with Mushrooms

If your low-carb plan restricts carrots, you can leave them out and add 1 1/2 cups diced celery.

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 0.0%
  • Fat: 5.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.9g
  • Carbohydrate: 50.2g
  • Fiber: 10.5g
  • Cholesterol: 8mg
  • Iron: 3.9mg
  • Sodium: 402mg
  • Calcium: 88mg

Ingredients

  • 1 cup uncooked brown basmati rice
  • 8 1/4 cups water, divided
  • 1 cup lentils
  • Cooking spray
  • 2 teaspoons olive oil
  • 1 1/2 cups diagonally sliced carrot
  • 1 (8-ounce) package 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

Preparation

  1. 1. Combine rice and 2 1/4 cups water in a saucepan, and bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let rice stand 10 minutes.
  2. 2. 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.
  3. 3. Preheat oven to 400°.
  4. 4. 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.
  5. 5. 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. Remove and discard bay leaf. Spoon lentil mixture over rice; sprinkle with cheese.
  6. carbo rating: 40
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