Lentil and Brown Rice Casserole

Serves 4

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 medium red onion, chopped
• 1 to 2 cloves garlic, crushed
• 2 large carrots, diced
• 1 1/2 tsp dried thyme
• 1 tsp garam masala
• 1 tsp sea salt
• 2 cups frozen chopped spinach
• 2 tbsp red wine vinegar
• 3/4 cup green lentils
• 1/2 cup brown basamati rice
• 4 cups water

Directions:

1. Preheat oven to 350 degrees F.

2. In an oven-proof pot, heat olive oil over medium heat. Add chopped red onion and crushed garlic. Saute for about 3 minutes, stirring frequently. Then add the diced carrots, dried thyme, garam masala, and sea salt; stir to coat with olive oil. Saute for a few minutes more then add the chopped spinach and stir.

3. Wait until the spinach has thawed and the mixture is sizzling again, then add the red wine vinegar and stir to remove any browned bits. Quickly add the lentils, brown rice, and water, mix well.

4. Place into a covered pot in the preheated oven and bake for 1 hour and 25 minues.

Nutrients Per Serving:
Calories: 336
Protein: 18 g
Fat: 5 g
Carbohydrates: 56 g
Fiber: 19 g
Sodium: 670 mg
Potassium: 953 mg
Phosphorus: 229 mg

Recipe source: The Whole Life Nutrition Cookbook