Carrot Lentil Casserole

• 1 large onion, chopped
• 1 cup finely chopped carrot
• 3/4 cup dried lentils, rinsed
• 3/4 cup uncooked brown rice
• 3/4 cup shredded cheddar cheese
• 1/2 cup chopped green pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon garlic powder
• 1 (14 1/2 ounce) can chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained

1. In a 3 quart baking dish coated with nonstick cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes.
2. Cover tightly with foil and bake at 350u0b0F for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.

onion, carrot, dried lentils, brown rice, cheddar cheese, green pepper, thyme, dried basil, oregano, salt, sage, garlic, chicken broth, tomatoes

Taken from www.food.com/recipe/carrot-lentil-casserole-324463 (may not work)