Lentils and Rice

Everyone is making food these days. I found a couple of old favorites in my family recipes to share...

Herbed Lentils and Rice

2 2/3 cups chicken broth
3/4 cup lentils
3/4 cup chopped onions
1/2 cup rice
1/2 tsp. basil
1/4th tsp. each salt, thyme, oregano, pepper
1/8 tsp. garlic powder
grated cheese, Swiss or Cheddar
Combine all but half the cheese. Pour into 1 1/2 quart greased casserole dish. Bake, covered, 1 1/2 - 2 hours @ 350°. Uncover and sprinkle the rest of the cheese on top. Bake  2 - 3 minutes until melted.

If you have never tasted lentils and have always turned up your pretty little nose at the thought of them - this is the recipe to try.
I used to double this recipe to fit in a 9"x13" pan and everyone in our family loved it - even the people who love beef best.

The story behind this recipe goes back to the mid 80's. My sister, Trenda, was newly married and lived near Albert Lea, MN. She was invited to a gathering for new gals in town, an opportunity to make new friends where you don't know anyone. (Maybe it was a Bible Study) Each one introduced themselves. Trenda thought Beth Kramer looked familiar but couldn't remember where she might have met her before. Later, Beth asked, "What is your maiden name, Trenda?" And the rest is history. Trenda's maiden name is Skrivseth. Beth's maiden name is Olson.  Our two families went to the same school in Williams MN. Beth has a younger sister, Jeanette, who was in Trenda's grade at school. Her sister, Diane, was in my grade.
Our Moms, Leona and Audrey, are friends and we used to have Sunday lunches together occasionally before we moved to southern MN.
Beth invited me over for lunch one day and served this casserole and shared the recipe.

Thank you, Beth. This recipe is delicious!