That Lentil Casserole

Ingredients

• 2 3/4 cups vegetable broth or chicken broth
• 1 1/2 cups brown rice
• 1 lb bacon (optional)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 lb dried brown lentils or dry green lentils
• 6 cups water
• salt
• pepper
• garlic powder, to taste
• 2 tablespoons olive oil
• 2 zucchini, halved and sliced
• 1 medium white onion, chopped
• 1/4 cup lemon juice
• 8 ounces sharp cheddar cheese, grated and divided

Directions

1. 1

   Bring broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes or until rice is tender and all liquid has been absorbed.

2. 2

   Dice bacon, if using and lightly sauté (perhaps 5 minutes)in large pot or dutch oven. Add lentils, cumin, oregano, and water. Bring to a boil and reduce heat to a slow simmer. Cook for 45-60 minutes, adding more water if needed.

3. 3

   10-15 minutes before lentils are done, heat oil in frying pan and sauté zucchini and onion until hot yet still crisp (about 5 minutes).

4. 4

   Preheat oven to 375 degrees F (190 degrees C).

5. 5

   When lentils are tender, add lemon juice, rice, 3/4 of the cheese, and zucchini, mixing well. Add salt, pepper, and garlic powder to taste.

6. 6

   Turn mixture into 9x13 dish and top with remaining cheese.

7. 7

   Bake for 15-20 minutes.