Amount
Ingredient
Preparation



4
ounces
swiss cheese

shredded, divided (1 cup total)



3/4
cups
lentils, green

(urad dal), or red, washed and sorted



3/4
cups
onion

chopped



1/2
cup
rice, brown

uncooked



3 1/2
cups
chicken stock

diluted



1/4
cup
red wine

burgundy



1/2
teaspoon
basil

dried, crushed



1/4
teaspoon
salt





1/4
teaspoon
oregano

dried



1/4
teaspoon
thyme leaves

dried



1/8
teaspoon
garlic powder





1/8
teaspoon
pepper

 Combine 1/2 cup cheese and remaining ingredients in a large bowl; stir well.  Pour mixture into an ungreased 2-quart casserole.  Cover and bake at 35 F. for 2 hours, or until lentils are tender, stirring occasionally.

Uncover and sprinkle with remaining cheese.  Bake an additional 5 minutes or until cheese melts.

Yield: 6 to 8 servings