Lentil and Brown Rice Casserole
Ingredients 
- 1 Tbsp extra virgin olive oil
- 1 medium red onion, chopped
- 1 to 2 cloves garlic, crushed
- 2 large carrots, diced
- 1 1/2 tsp dried thyme
- 1 tsp garam masala
- 1 tsp sea salt
- 2 cups frozen chopped spinach
- 2 tbsp red wine vinegar
- 3/4 cup green lentils
- 1/2 cup brown basamati rice
- 4 cups water
Directions 
Preheat oven to 350 degrees F.
In an oven-proof pot, heat olive oil over medium heat. Add chopped red onion and crushed garlic. Saute for about 3 minutes, stirring frequently. Then add the diced carrots, dried thyme, garam masala, and sea salt; stir to coat with olive oil. Saute for a few minutes more then add the chopped spinach and stir.
Wait until the spinach has thawed and the mixture is sizzling again, then add the red wine vinegar and stir to remove any browned bits. Quickly add the lentils, brown rice, and water, mix well.
Place into a covered pot in the preheated oven and bake for 1 hour and 25 minues.
- Ingredients12
- Servings
- Calories366
Nutrients Per Serving 
- Calories: 336
- Protein: 18 g
- Fat: 5 g
- Carbohydrates: 56 g
- Fiber: 19 g
- Sodium: 670 mg
- Potassium: 953 mg
- Phosphorus: 229 mg