Name: Zulandt's Lentil Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Water - 2 ¾ cups; Vegetable bouillon - 3 cubes; Brown rice - 1 ½ cups; Vegetable oil - 2 tablespoons; Zucchini, chopped - 1 medium; White onion, chopped - 1; Cumin - 1 ½ tablespoons; Dried oregano - 2 teaspoons; Dry brown lentils - 2 cups; Water - 6 cups; Salt and pepper to taste - 6 cups; Sharp Cheddar cheese, grated and divided - 1 (8 ounce) package; Bread crumbs - ¾ cup

Ingredients for - Zulandt's Lentil Casserole

1. Water 2 ¾ cups

2. Vegetable bouillon 3 cubes

3. Brown rice 1 ½ cups

4. Vegetable oil 2 tablespoons

5. Zucchini, chopped 1 medium

6. White onion, chopped 1

7. Cumin 1 ½ tablespoons

8. Dried oregano 2 teaspoons

9. Dry brown lentils 2 cups

10. Water 6 cups

11. Salt and pepper to taste 6 cups

12. Sharp Cheddar cheese, grated and divided 1 (8 ounce) package

13. Bread crumbs ¾ cup

How to cook deliciously - Zulandt's Lentil Casserole

1 . Stage

In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.

2 . Stage

Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.

3 . Stage

Preheat oven to 375 degrees F (190 degrees C).

4 . Stage

Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.

5 . Stage

Bake in the preheated oven just until cheese has melted, about 10 minutes.