Lentil Rice and Veggie Bake

Lentil Rice and Veggie Bake

81
AMEZELL 0

"This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen."

Ingredients

1 h 15 m servings 187 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

81
  1. 99 Ratings

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I LOVED this dish. I'm sure it would have been great as written, but I made a few changes and it came out really well: I diluted a can of garlic & basil pizza sauce to use in place of the tomat...

This was good, but nothing spectacular. I cooked the rice and lentils in the same pot, and instead of sprinkling the second half of the spices over top, I mixed them into the remaining tomato sa...

I was soooo tempted to add cheese to this final product, but resisted that urge to keep it healthier. Like others suggested, I used canned tomatoes. I also put in a whole mix of veggies - brocco...