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Tasty Tuesday-Wendy's Lentil Casserole

Wendy's Lentil Casserole

Yield: 6 ¾-cup servings


  • ¾ cup lentils, rinsed

  • ½ cup brown rice

  • 3 cups water

  • 1½ Tablespoons vegetable bouillon powder

  • ½ lemon, juiced

  • 1 onion, diced

  • 1 shallot, diced

  • ¼ teaspoon each thyme, oregano, tarragon


  1. Combine all ingredients in a slow cooker. Set on high and cook for 4-5 hours or low for 7-8 hours.

  2. Stir before serving.

  3. This is adapted from my sister-in-law’s recipe! So simple, so good! Thank you, Wendy!

  4. Serve. Bon Appétit!


  • Reduce water to 2-cups. Combine ingredients in casserole dish. Cover with parchment paper then aluminum foil and bake at 350°F for 1½ hours.

  • Substitute barley for rice for a lower glycemic dish.

Quick Tip: Replace onion and shallot with ¼-cup dried minced onion and ½-teaspoon garlic.

Hints: Freezes well.

Nutritional Facts ¾-cup:

Calories 175

Fat 1 g

Cholesterol 0 mg

Sodium 302 mg

Carbohydrates 32 g

Fiber 10 g

Protein 9 g

Vitamin D 0 mcg

Calcium 32 mg

Iron 3 mg

Potassium 399 mg


Join us for an exciting and engaging culinary experience and discover a world of new flavors and ingredients and delicious plant-based cuisine. Learn new cooking techniques and skills, and gain the confidence to create healthy, flavorful plant-based meals at home.

Hands-on Plant-Based Cooking Class for Sauces:


June 13 at 1 pm CT

Abundant Health Wellness Center

240 Huntsville Road

Eureka Springs, AR 72632

Call to Claim Your Spot (Only 8 spots available.)




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Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585


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