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
Combine all ingredients in a slow cooker. Set on high and cook for 4-5 hours or low for 7-8 hours.
Stir before serving.
This is adapted from my sister-in-law’s recipe! So simple, so good! Thank you, Wendy!
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:
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
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