Mexican Lentil Casserole

This Mexican-spiced lentil casserole combines two powerhouse plant proteins: lentils and brown rice. Seasoned with taco seasoning, chili powder, and tomato paste, the whole thing bakes into a firm, scoopable casserole with serious Tex-Mex flavor.

The lentils simmer with onions, green pepper, and celery for 40 minutes until tender, then get mixed with cooked brown rice and the seasonings before baking. The oven time firms everything up and melds the flavors. That 5-minute rest after baking is important too, since it lets the casserole set so it slices cleanly.

With no meat, no cheese, and no oil in the casserole itself, this is a naturally lean, high-fiber dinner. Top it with your favorite taco fixings: salsa, sour cream, sliced avocado, or shredded cheese.

Kitchen Tips

• Don’t skimp on the 40-minute lentil simmer. Undercooked lentils stay crunchy and won’t bind properly in the casserole.
• Use brown or green lentils, not red. Red lentils break down into mush and won’t give you the texture you need.
• Let the casserole rest the full 5 minutes after baking. Cutting too early and it falls apart on the plate.
• The casserole firms up even more as it cools, making leftovers easy to reheat and slice.

Variations

• Cheesy top: Sprinkle shredded cheddar or pepper jack over the casserole during the last 5 minutes of baking.
• Black bean addition: Stir in a drained can of black beans with the rice for extra protein and a more traditional Tex-Mex feel.
• Spicier: Add diced jalapeños to the lentils while they simmer, or increase the chili powder to taste.