Herbed Lentils and Rice Recipe

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Looking for dishes that are both healthy and yummy, Judy Manbeck latched on to lentils, "I'm trying to incorporate more legumes and whole grains into our diet, so this blend of lentils and rice is perfect," she writes from Chanute, Kansas.
TOTAL TIME: Prep: 5 min. Bake: 1 hour 35 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Bake: 1 hour 35 min.
MAKES: 4 servings


  • 2-2/3 cups reduced-sodium chicken broth or vegetable broth
  • 3/4 cup dried lentils, rinsed
  • 3/4 cup chopped onion
  • 1/2 cup uncooked brown rice
  • 1/4 cup dry white wine or additional broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese, divided

Nutritional Facts

Nutrition Fact: 1 cup equals 329 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 601 mg sodium, 43 g carbohydrate, 12 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch 1 fat.


  1. In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice. Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Herbed Lentils and Rice in Light & Tasty June/July 2003, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 19, 2015

"My husband does not like rice or lentils but he said this was pretty good. Shocker.

I really like it and will be making it again. I forgot to add the 1/4 cup wine/broth so it was done in 1 hour 15 minutes and a bit dry, but my fault. Still delicious. Thank you for this recipe!"

Reviewed Jun. 13, 2014

"Lentils aren't my favorite food, but this was good, full of flavor."

Reviewed Apr. 24, 2013

"Our family loves this as a side dish, especially with curried chicken. Even our 13 month old enjoys it! I made it without cheese as I have dairy allergies. I covered it with tin foil to keep the top from drying out without the cheese. It was still an extremely flavorful dish!"

Reviewed Apr. 10, 2013

"My whole family liked this including my 1-year-old daughter and 3-year-old son. It seemed like a lot of liquid when I put everything in the pan, but it is all absorbed during cooking. I served this as a side dish with fish."

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