Serves 6-8 people

Ingredients
3/4 cup lentils
1/2 cup brown rice
3 cups broth (chicken or vegetable)
1 cup grated cheddar cheese
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder (use less if you aren’t a garlic fan)

Cooking Procedure
1. Preheat the oven to 300 degrees Fahrenheit / 177 degrees Celsius
2. Mix all the ingredients except for the cheese in a baking dish
3. Cover the baking dish with foil, and bake for 1 hour and 10 minutes.
4. Remove the foil, add the cheddar cheese, and bake the casserole for another 20 minutes.

Serve.

Ingredients
5 1/2 cups to 6 cups of canned veggie / chicken broth
1 pound butternut squash (peel it, seed it then chop it)
1 cup of chopped onions
1 cup of lentils
1 ripe tomato (preferably jersey tomatoes) (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
1/4 cup of dry white wine – pinot would be nice
2 tablespoons of fresh lemon juice
1 tablespoon of curry powder
1 large garlic clove (minced)
1 bay leaf

Directions
Start by combining all the broth and remaining ingredients in a large saucepan. Simmer the veggies and lentils until they are tender. Make sure you stir occasionally for about 45 minutes. If it seems to get thick, thin the soup with additional broth if necessary. Some people like their soup thick and some like it thin. Season with sea salt and fresh ground pepper. Done!