I have an old, brown blanket that I love to snuggle under to read or watch TV. It's seen better days; the fluffy, plush surface on one side is starting to wear a little thin, and the stuffing on the other side is beginning to pop out. The blanket isn't much to look at. You'd never see it in a West Elm catalog or at Crate and Barrel. But I love that blanket. It's warm and soft, and I know it's going to make me feel good whenever I drape it over myself on a chilly evening, no matter how stressful the previous hours have been.
This dish is the food equivalent of that blanket. It's not particularly pretty or trendy or stylish, but it's filled with the predictable sort of comfort I crave at the end of a long day. Its rich, earthy colors and simple flavors fill me up and let me know I'm home.
Plus, it's so simple to make. I love "dump-and-bake" recipes, as unattractive as that name sounds. It's basically just a veganized version of this Food.com recipe. I hesitate to call it a casserole, because to me, casseroles involve more layers and textures, but I suppose it's a very simple sort of casserole. Whatever you call it, it's an easy, soothing, healthful meal, and I think you're going to love it.
You will need:
3/4 cup green lentils, dry
1/2 cup long-grain brown rice, dry
1/2 cup unsalted cashews, toasted
handful of dry-packed sun-dried tomatoes (opt.)
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1/2 Tbsp onion powder
2 2/3 cups vegetable broth
1 1/4 cups white wine
- Preheat the oven to 350° F.
- Place all ingredients in a 1 1/2-quart ungreased casserole dish and mix gently.
- Bake, covered, for 90 minutes, or until the lentils are tender. Let rest for 5-10 minutes before serving.
And that's it! It bakes for a long time, but the prep couldn't be much easier. I think I might add chopped celery and carrots next time and maybe some mushrooms for a little more depth. I love that the simplest foods are often the best!