Ingredients
1 large onion, chopped1 cup finely chopped carrots3/4 cup dried lentils, rinsed3/4 cup uncooked brown rice3/4 cup shredded reduced-fat cheddar cheese1/2 cup chopped green pepper1/2 teaspoon each dried thyme, basil and oregano1/4 teaspoon salt1/4 teaspoon rubbed sage1/4 teaspoon garlic powder1 can (14-1/2 ounces) chicken or vegetable broth1 can (14-1/2 ounces) diced tomatoes, undrained
Preparation
In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.
