Lentil and Brown Rice Casserole

Upon hearing the name of this casserole, my husband declared he would not eat it. And, frankly, the thought of lentils and brown rice in a casserole can conjure up visions of bad vegan food from the seventies. However, this casserole is FANTASTIC. It is flavorful and soothing. Try it. Adapted from the Whole Life Nutrition Cookbook.

Lentil and Brown Rice Casserole

1 tb extra virgin olive oil
1 medium onion, chopped
¼ tsp garlic powder
2 large carrots, diced
1 ½ tsp dried thyme
1 tsp garam masala
1 tsp salt
2 cups frozen chopped spinach
¾ cup green lentils
½ cup brown basmati rice
4 cups water

Preheat oven to 350 degrees F.
In a large pan, heat olive oil over medium heat. Add chopped red onion and garlic. Saute for about 3 minutes, stirring frequently. Then add the diced carrots, dried thyme, garam masala, and salt; stir to coat with olive oil. Saute for a few minutes more then add the chopped spinach and stir.
Place mixture into a large casserole. Add lentils, brown rice, and water; mix well. Cover.
Place into a covered pot in the preheated oven and bake for 1 hour and 25 minutes.