Another experiment.  So much of what I’ve read indicates that Americans eat too much meat and not enough of a number of other things.  My housemates are confirmed meatatarians, but they are willing to experiment with a vegetarian meal or two a week.  This one passed with flying colours, with both of them going back for multiple servings.  This recipe claims to be a serving for one, but given the amount that happened when I upped all the ingredients for four servings, I don’t think that’s accurate.  We had leftovers for at least 5 more servings past the dinner I made it for.

1/2 c cooked lentils (measure the lentils, then cook them)

1 c brown rice, cooked (cook the rice, then measure it)

Beef bouillon (My guess was 1/2 c per serving)

1 raw, chopped onion (I added some garlic, too, as for the most part, putting onion in a recipe like this feels weird with no garlic.)

1/2 c canned tomato juice

Pinch basil (I added some black pepper, as well)

Mix lentils, rice, and onion (and garlic, I pressed it).  Add basil (and pepper) to taste.  Add liquids, mix well.  Put in casserole dish.  Cover and bake at 325 for 30 minutes.