Baked Lentils with Mushrooms

Ingredients

• 1 tablespoon balsamic vinegar 
• 1  bay leaf 
• 1 cup brown basmati rice uncooked
• 14.5 ounce canned tomatoes diced undrained canned
• 1.5 cups carrots diagonally sliced
• 0.5 teaspoon thyme leaves dried
• 1.3 ounces feta cheese crumbled
• 1 cup lentils 
• 8 ounce pre- mushrooms 
• 2 teaspoons olive oil 
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 2.3 cups water 
• 6 cups water 

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Combine rice and 2 1/4 cups water in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed.
2. Let stand 10 minutes.
3. Combine 6 cups water and lentils in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender.
4. Drain, reserving 1 cup cooking liquid.
5. Preheat oven to 40
6. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat.
7. Add carrot and mushrooms; saut 6 minutes or until mushrooms are lightly browned.
8. 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 400 for 30 minutes or until bubbly.
9. Remove bay leaf. Spoon lentil mixture over rice; sprinkle with cheese.