This is one of my all time favorite childhood recipes. Growing up, we were local and organic before it was cool. We were just weird back then. We grew our own veggies and mom made our own bread, complete with grinding our own wheat berries. Those weird neighbors down the street was us. Well this is one of the recipes that I LOVED growing up and still do now. I make it alot of times on the weekends and then we take it for lunches all week.
Don't be scared by the title, lentils are a such a good source of fiber and protein and easy to prepare. The first time I made this for Luke he was like 'what are lentils?" but now its one of his favorite meals too.
Lentil and Rice Casserole Rollups.
3/4 Cup Lentils (note: you can find lentils with the rice section... publix always has them or trader joes... I don't like the red lentils they don't cook as well, get the brownish ones HA. That is the technical term I think)
1/2 Cup Rice
3 Cups chicken stock
1 lg onion chopped
1 Tbsp italian seasoning (or just any basil, oregano, thyme)
1/2 teas garlic powder
Mix all ingrediants in a casserole dish. NOTE: don't get scared by the fact that it looks super watery, all the lentils and rice will absorb the liquid
Bake at 325 degrees for about 1 1/2 hours... check at this point. You don't want it to get dry so I normally add another 3/4 cup water at this point. Cook 1/2 hour more or until all the water is absorbed.
Any veggies you like, we like peppers, carrots, cucumber..
Add about 1/2 cup of the casserole in a tortilla and top that with any and all veggies you like. I put italian dressing on mine but some of my family likes ranch.