Whole Grain Lentil Casserole

Whole Grain Lentil Casserole - The Clean Gourmet

This is a great way to use up leftover grains and is based on a recipe my mom used to make for us when we were kids.  You can play with the grain-to-lentil proportion according to your personal preference, just be sure that the the final amount is 4-5 cups so the spices don’t overpower or underwhelm.

Whole Grain Lentil Casserole - The Clean Gourmet


3 cups cooked brown rice (from about 1 cup uncooked), or other whole grain such as farro or freekeh

3 cups cooked lentils (from about 1 cup uncooked), drained

3/4 teaspoon salt

3/4 teaspoon black pepper

2 teaspoons dried oregano

2 teaspoons sweet paprika

2 teaspoons chili powder

3 teaspoons ground cumin

2 teaspoons garlic powder

1/4 teaspoon cayenne pepper

1 cup whole milk 100% grass-fed yogurt, plus more for serving

1 cup freshly grated cheese (feta, Manchego, or a mixture of provolone and Parmesan are great options), to cover

Organic ketchup, to serve

What to do:

Preheat oven to 400º Fahrenheit.

Mix above ingredients, except for cheese and ketchup, in a medium-large bowl.  Taste for spice adjustments and place in sprayed or oiled medium-sized casserole dish.

Top with grated cheese and place in oven.  Let cook until the top is browned, about 20 minutes.

Serve with more yogurt and organic ketchup.

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