Baked Lentils With Mushrooms

• 1 cup uncooked brown basmati rice
• 8 1/4 cups water, divided
• 1 cup lentils
• Cooking spray
• 2 teaspoons olive oil
• 1 1/2 cups diagonally sliced carrot
• 1 (8-ounce) package sliced mushrooms
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup (1.3 ounces) crumbled feta cheese

1. Combine rice and 2 1/4 cups water in a saucepan, and bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let rice stand 10 minutes.
2. Combine 6 cups water and lentils in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1 cup cooking liquid.
3. Preheat oven to 400u0b0.
4. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add carrot and mushrooms; saute 6 minutes or until mushrooms are lightly browned.
5. Combine lentils, reserved cooking liquid, mushroom mixture, tomatoes, and next 5 ingredients. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and bake at 400u0b0 for 30 minutes. Remove and discard bay leaf. Spoon lentil mixture over rice; sprinkle with cheese.
6. carbo rating: 40

brown basmati rice, water, lentils, cooking spray, olive oil, carrot, mushrooms, tomatoes, balsamic vinegar, thyme, bay leaf, salt, pepper, feta cheese

Taken from www.myrecipes.com/recipe/baked-lentils-with-mushrooms-0 (may not work)