Lentil Rice and Veggie Bake
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Description
This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.
Ingredients
- ½ cup uncooked long grain white rice
- 2 ½ cups water
- 1 cup red lentils
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 fresh tomato, chopped
- ⅓ cup chopped celery
- ⅓ cup chopped carrots
- ⅓ cup chopped zucchini
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- salt and pepper to taste
Directions
- 1. Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
- 2. Preheat oven to 350 degrees F (175 degrees C).
- 3. Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
- 4. In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
- 5. Bake 30 minutes in the preheated oven, until bubbly.
Nutrition Facts
serving: 6 servings
calories: 187 kcal
carbohydrates: 35.1 g
protein: 9.7 g
saturated fat: 0.2 g
sodium: 211.5 mg
fiber: 8.1 g
sugar: 4.6 g
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