Cheesy Lentils and Rice

This recipe comes from The Ultimate Southern Living Cookbook. I am always amazed at how far lentils go...seriously, the 1 dried cup in this recipe made TONS. Unfortunately, I am experiencing some food aversions again during the last month of pregnancy and this just didn't do it for me. Mike said it was good though and actually ate some (and he isn't into these meatless dishes), but I have TONS left...let me know if you want any!

- 1 c. uncooked brown rice
- 2 T. butter or margarine, divided
- 1/2 t. salt
- 1 c. dried lentils
- 1 c. chopped onion
- 1 c. chopped green pepper
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained (I used fire roasted)
- 1 t. paprika
- 1/2 t. salt
- 1/2 t. pepper
- 1/4 to 1/2 t. ground red pepper
- 1 1/2 c. shredded Cheddar cheese

- Cook rice according to package directions, adding 1 T. butter and 1/2 salt. Set aside.
- Cook lentils according to package directions; drain and set aside.
- Melt remaining 1 T butter in a large skillet over med heat; add onion, green pepper, and garlic, and cook until tender, stirring often.
- Stir in lentils, tomatoes, and next 4 ingredients; cover, reduce heat, and simmer 20 min, stirring occasionally.
- Stir in brown rice. Sprinkle with cheese.
- Cover and let stand 5 min before serving.