Baked Lentils and Rice Casserole

Ingredients:

1 medium yellow onion, chopped

1 cup uncooked wild and/or brown rice

1 cup dried lentils (red or green)

1 can crushed tomatoes, with juice

1 T. chopped fresh or 1 tsp dried rosemary

1 T chopped fresh or 1 tsp dried basil

1 tsp chopped fresh or 1 tsp dried oregano

4 cups vegetable broth

Directions:

Preheat the oven to 350 degrees.

In a large, deep baking dish, combine onion, rice, lentils, tomatoes, rosemary, basil, oregano, and vegetable broth, and stir gently.

Bake, covered, for 90 minutes, stirring every 30 minutes to prevent sticking, until bubbly and browned.  Serve warm.

Add a side salad of mixed greens!  Lentils are one of the most nutrient dense foods around.  Loads of fiber, protein, iron, and folate!