This week’s recipe is my adaptation of a Lentil Veggie Mac & Cheese originally inspired by The Lean Green Bean. I didn’t have macaroni on hand, but I did have plenty of brown rice, so I experimented in the kitchen and created this Cheesy Lentils & Rice dish. It turned out wonderfully—hearty and comforting with a texture that reminded me of shepherd’s pie. The recipe makes a generous amount, perfect for family dinners, leftovers for work lunches, or freezing for later.
The combination of brown rice, lentils, and mixed vegetables creates a balanced, vegetarian main dish that is filling and flavorful. A simple cheese sauce ties everything together, delivering that classic creamy, cheesy finish without requiring complicated steps. This dish adapts well to dietary preferences: swap in non-dairy milk and vegan cheese to make it vegan, or use different vegetables and spices to suit your taste. Below you’ll find the cleaned and easy-to-follow ingredient list and instructions, along with notes on variations, storage, and serving suggestions to help you get the most out of this recipe.
The recipe is great for busy weeknights because most of the work is hands-off: cooking rice and lentils and then combining everything before baking briefly to melt the cheese and bring the flavors together. It also scales well—double the quantities for a crowd, or halve them for a smaller meal. For best results, use well-cooked lentils and rice so the texture is cohesive rather than dry. A quick tip: thaw frozen mixed vegetables before combining to avoid an icy texture in the finished dish.
Cheesy Lentils & Rice
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- Author: Sinful Nutrition
- Yield: 6
Ingredients
- 1 cup brown rice, uncooked
- 1 cup lentils, uncooked
- 2 ½ cups frozen mixed vegetables, thawed
- 1 cup fat-free milk (or non-dairy milk for a vegan version)
- 1 tablespoon cornstarch
- 1 cup shredded cheddar cheese (or vegan cheddar alternative)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a square baking dish or a cast-iron skillet with cooking spray.
- Cook the brown rice and the lentils separately according to the package instructions. Drain any excess liquid if necessary.
- Once cooked, combine the lentils and thawed mixed vegetables with the cooked rice; set aside.
- Heat a medium saucepan over medium heat.
- In a small bowl, whisk together the milk and the cornstarch until smooth.
- Pour the milk mixture into the saucepan, stirring or whisking constantly to avoid lumps. Cook until the mixture thickens slightly.
- Stir in the shredded cheese and continue stirring until the cheese is fully melted and the sauce is smooth.
- Pour the cheese sauce over the rice, lentils, and vegetable mixture and stir until everything is evenly coated. Season to taste with salt and pepper.
- Transfer the combined mixture to the prepared baking dish and sprinkle additional cheese on top if desired.
- Bake for about 15 minutes, or until the cheese is melted and the top is lightly golden. Remove from the oven and let rest for a few minutes before serving.
Notes
Veganize: Substitute dairy milk and cheese with your preferred non-dairy alternatives. Consider nutritional yeast for a cheesy flavor boost if you prefer less processed options.
Variations: Add spices such as smoked paprika, garlic powder, or mustard powder to the cheese sauce for extra depth. Swap the mixed vegetables for seasonal produce, sautéed spinach, or roasted peppers. You can also fold in cooked diced tomatoes for a different texture and flavor.
Make-ahead & storage: This dish reheats well. Store leftover portions in an airtight container in the refrigerator for up to 4 days. Freeze in portions for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat covered in the oven or in the microwave, adding a splash of milk if the mixture seems dry.
Serving suggestions: Serve with a simple green salad, roasted vegetables, or crusty bread for a complete meal. A squeeze of lemon or a sprinkle of fresh herbs like parsley can brighten the flavors at the end.
- Category: Main Dishes, Vegetarian
Nutrition
- Serving Size: 1 cup
- Note: Nutrition varies based on ingredients and substitutions; adjust cheese and milk choices to change calorie and fat content.
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