Herbed Lentils and Rice

This is one of my favorite lentil recipes. In fact, this recipe made me notice how much lentils remind me of crumbled ground beef. And that was long before I stopped eating meat. While the original recipe called for shredded Swiss cheese, I’ve substituted nutritional yeast to keep the cheesy taste without the dairy.

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Ingredients

• 3 cups vegetable broth
  
• 1 cup lentils, rinsed
  
• 1 medium onion, diced 
  
• 2 cloves garlic, minced or pressed
  
• 1 teaspoon olive oil
  
• ½ cup brown rice
  
• ½ cup nutritional yeast
  
• 1 teaspoon dried Italian herbs
  
• ¼ cup dry white wine
  
• 1 tablespoon Worcestershire sauce (vegan optional)
  
• ¼ teaspoon salt
  
• Parsley (optional)
  

Preparation

1. Preheat oven to 350 °F.
   
2. Sauté the onion and garlic in the oil until brown.
   
3. Combine all ingredients, including the onions and garlic, in an ungreased 1 ½-quart casserole with a tight-fitting lid.
   
4. Bake, covered, for 1 ½ to 2 hours, or until lentils and rice are done, stirring twice.
   
5. Garnish with sprigs of parsley, if desired.
   

Makes 4 servings