Herbed Lentils and Quinoa (or Rice)

I also make this with organic brown rice instead of quinoa. I like the quinoa best and the family seemed to like it better than rice as well. This dish can be adapted to be vegetarian or even vegan.

Herbed Lentils and Quinoa

2 & 2/3 cups chicken broth, vegetable broth or water
3/4 cup dry lentils
1/2 cup dry quinoa or dry brown rice
3/4 cup chopped onion (I omit for the sake of the children)
1/4 cup dry white wine (or extra broth or water)
1/2 teaspoon dried crushed basil
1/4 teaspoon salt
1/4 teaspoon dried crushed thyme
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded Swiss, Parmesan, or cheddar cheese (or a mixture)

Method: Mix together broth, lentils, quinoa OR brown rice, onion, wine, basil, salt, thyme, garlic powder, and pepper. Pour into small greased casserole dish.

Bake covered at 350 degrees for 1 and 1/2 hours.

Remove from oven. Top with cheese and return to oven until cheese melts.

Here is a dip of the lentils and quinoa along with my favorite asparagus simply lightly sauteed in coconut oil and sprinkled with fresh ground salt and pepper, dilled baked tilapia, and cheese souffle. 

Warm French Lentils and Sunday Ramblings

I don't usually cook on Sundays. I cook every other day of the week so nearly every Sunday after attending church at Beaver Creek Church of the Brethren, we stop at Dairy Queen and all four of us split a 6-piece chicken strip basket. Since that is usually the only time we eat out during the week and the four of us split one meal, I don't feel guilty about it. Sunday evenings we always have air-popped popcorn and fresh veggies and fruits for snacking. Growing up, Sunday lunch was the biggest meal of the week for us and was always made from scratch and included all food groups. Those memories are special, but it is fun creating traditions for our own family.

Today, however, was different. I was home with Eli because he was coughing and sneezing a lot. I made lunch for us here and used THIS RECIPE. The Warm French Lentils were fabulous, but the Tablespoon of salt has to be a misprint! I used just a pinch of salt. Aside from the salt, I followed the recipe exactly. One problem I ran into was wanting to eat all of the leeks and carrots before the lentils were cooked lol. I was a little leery after I mixed the dressing and dipped a pinky in to taste... seemed like an odd combination. But after the dish was assembled, it was a winner, hands down! I wanted to eat the whole dish by myself, but felt obligated to share. :) It is on the "Make Again Soon" list here.

Because I was home and we needed bread for the week I made a batch of whole wheat dinner rolls, two loaves of whole wheat English muffin bread, and a batch of our favorite sugar cookies for "dessert" for the week. I also froze some of the sugar cookies for our Sadie Rose Foundation Support Meeting this Friday. 

Again, here is the link to the Warm French Lentils. I hope you and yours love them as much as we did!

Warm French Lentils

 The children also enjoyed making "apple teeth" with apples, peanut butter, raisins, and marshmallows.

 This evening we enjoyed our popcorn supper and hot cocoa around the fire pit in our back yard.

Our dog, Sampson, loves when the children "share."

What "Sunday traditions did you have growing up? Have you established meal traditions for your own family?

Lentil and Brown Rice Casserole

Quick to assemble, cheap ingredients and so easy to make! It does require a good bit of baking time so prepare for that in advance. We are not vegetarians, but we absolutely love this casserole. I took it to a family Christmas meal where it received rave reviews. I got the original recipe here. 

This time, I used red lentils because that's all I had on hand. I recommend using brown because they seem to hold up better for the casserole and seemed to absorb the liquid a little better. I also used white cheddar and I generally use yellow cheddar, but it was equally delish!

Casserole served with green peas. The casserole was a little juicy with the red lentils

 
One reviewer on the recipe where I found it said she combines the dry ingredients and puts it in baggies and gives it out as gifts to all her vegetarian friends. I loved that idea. All they have to do then is add water, bake and add the cheese.

Enjoy. 

Lentil and Brown Rice Casserole

3 Cups vegetable or chicken broth (I use Wildtree's vegetable bullion base)
3/4 cup lentils
1/2 cup brown rice
3/4 cup chopped onion (I use 1/4 cup Wildtree's Absolutely Onion Blend)
1 teaspoon Italian seasoning (I use Wildtree's Perfect Pizza Sauce Blend)
1/4 teaspoon garlic powder (I use Wildtree's California Style Garlic and Pepper Blend and instead of incorporating it into the casserole I sprinkle it on top after I have added the cheese.)
1 Cup grated cheese (cheddar or a blend is preferable)

 Method: Preheat oven to 300 degrees. Mix all ingredients together in a baking dish except the cheese. (An 11X7 pan work great.) 

Baked and ready for cheese and 20 more minutes in the oven

Topped with white cheddar and ready for a few more minutes in the oven

Cover with foil and bake for one (1) hour and ten (10) minutes. Remove foil. Top casserole with cheese and sprinkle with Wildtree California Style Garlic and Pepper Blend if using.

Return to oven and bake another 20 minutes.   
 


Served sautéed onions, mushrooms, minced garlic, chopped kale and halved cherry tomatoes with this dish this evening. Oh so yum!!!