There are several reasons why I love this vegetarian recipe for a brown rice and lentil casserole.
First, it’s ridiculously easy. You should allow about 90 minutes bake time, but other than that, the assembly comes together quickly and effortlessly.
Second, it’s packed with good stuff. The lentils are a good source of protein, dietary fiber, iron, folate and vitamin B1. The brown rice contains magnesium, iron and B vitamins. I always add one 28-ounce can of tomatoes, which provides additional nutrients like vitamin C and carotene lycopene, an antioxidant.
Third, it contains low-cost ingredients and provides leftovers, thus making you a frugal cook who knows how to stretch your dinner dollar!
Finally… it’s yummy, plain and simple. 
Hubby and I have been enjoying this recipe for months now.
P.S.– If you skip the cheese (and use vegetable broth, of course) this makes a delicious vegan dinner, too!
