Herbed Lentils & Rice

Everything goes into one casserole dish, raw. Lentils, brown rice, onion, broth, white wine, and a blend of basil, oregano, and thyme bake together covered for 90 minutes. The lentils and rice cook simultaneously in the liquid, soaking up all the herb and wine flavor as they go.

Stir the casserole twice during baking. This redistributes the liquid so nothing on the edges dries out while the center stays soupy. After 90 minutes, the lentils should be tender but not mushy and the rice fully cooked.

Shredded Swiss cheese goes into the mixture for flavor, then strips of Swiss get laid across the top for those last few minutes uncovered. The strips melt into a gooey, golden layer that makes the whole thing feel more indulgent than a lentil casserole has any right to be.

Kitchen Tips

• Use a tight-fitting lid. Steam needs to stay trapped inside for the lentils and rice to cook through. Foil crimped tightly works if you don’t have a matching lid.
• Don’t skip the wine. It adds acidity that brightens all the earthy flavors. Dry vermouth works as a substitute.
• Check at 75 minutes. If the liquid is absorbed but the rice still has bite, add a splash of broth and keep going.
• Vegetarian option: Swap chicken broth for vegetable broth and this becomes fully vegetarian.

Variations

• Mediterranean twist: Add a handful of sun-dried tomatoes and swap Swiss for feta crumbled on top.
• Mushroom version: Stir in 1 cup sliced mushrooms with the onion before baking.
• Spiced lentils: Replace the herb blend with 1 teaspoon cumin and ½ teaspoon smoked paprika for a warmer flavor profile.