found this on a vegan website, it can be altered to fit phase 1 or phase 2

1/2 cup dry red or white wine (or lemon juice)
1 1/2 cups water or veggie stock
1/2 cup dried lentils
1/2 cup uncooked brown rice
1 cup mashed tomatoes
1 medium onion, minced
2 cloves garlic, minced
1/4 tsp dried thyme
1 bay leaf
sea salt and ground pepper to taste
1/4 tsp dried basil
1/2 cup shredded non-dairy cheese (casein and whey free!), or crumbled tofu (optional)

In a 6 cup casserole dish, combine all ingredients but the cheese or tofu. Mix thoroughly, and cover with a tight-fitting lid or foil.

Bake in a 350 F oven for 1 1/2 hours, or until lentils are tender and liquid is absorbed, stirring 2 or 3 times during baking.

Remove the lid, remove the bay leaf, and top with the shredded cheese or crumbled tofu. Return to the oven for 5 minutes, or until cheese melts or tofu is hot.

Serves 4

http://www.veganmania.com/recipes/