Cheesy Lentil Casserole

Servings: 2

• 1/2 zucchini chopped

• 2 small leeks (white part only) sliced thinly

• 1 small green pepper chopped

• About 5 (4oz) white mushrooms chopped

• 1tsp EVOO

• 1/2 Cup lentils

• 1/4 cup brown rice

• 2 1/2 cups vegetable broth

• 1tsp minced garlic

• ~2cups grated cheddar cheese

• 1/2 cup grated Parmesan cheese

• Non stick spray

Seasoning:

• 1tsp Paprika

• Pinch of cayenne pepper

• 1/2tsp garlic powder

• 1/2tsp onion powder

• 1tsp Thyme

• 1tsp black pepper

1. Preheat oven to 375

2. Add vegetable broth, lentils and rice to pot and cook until liquid is (mostly) absorbed. Stirring occasionally.

3. In a separate pan, add evoo, zucchini, peppers, mushrooms and leaks. Cook until veggies soften (about 6 minutes)

4. Add minced garlic and mix.

5. Spray an 8x8 oven safe dish with non cooking spray

6. Add seasoning to the pot with the rice and lentils once liquid is absorbed.

7. Mix in veggies with rice mixture

8. Spread half the mixture in the oven safe dish and top with Parmesan and half of the grated cheddar

9. Add remaining veggie/rice mixture and top with remaining cheese

10. Cook for 25 minutes