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Herbed Lentils and Rice


  • 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 shredded reduced-fat Swiss cheese, divided


  • 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.

Nutrition Facts

1 cup: 329 calories, 7g fat (4g saturated fat), 20mg cholesterol, 601mg sodium, 43g carbohydrate (0 sugars, 12g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.


Average Rating:
  • 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!

  • smagal
    Jun 13, 2014

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

  • melanie2066
    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!

  • bereitbach
    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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