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Lentil Rice and Veggie Bake

Lentil Rice and Veggie Bake

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Grains

    • 🍚 ½ cup uncooked long grain white rice

  • Legumes

    • 1 cup red lentils

  • Vegetables

    • 🧅 1 small onion, chopped
    • 🧄 3 cloves garlic, minced
    • 🍅 1 fresh tomato, chopped
    • ⅓ cup chopped celery
    • 🥕 ⅓ cup chopped carrots
    • ⅓ cup chopped zucchini

  • Pantry Staples

    • 💧 2 ½ cups water
    • 1 teaspoon vegetable oil
    • 1 (8-ounce) can tomato sauce
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin

STEPS

1

Place rice and 1 cup water in a pot and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes. Place lentils in a pot with remaining 1 ½ cups water, and bring to a boil. Cook for 15 minutes, or until tender.

2

Preheat the oven to 350°F (175°C).

3

Heat oil in a skillet over medium heat, and stir in onion and garlic. Mix in tomato, celery, carrots, zucchini, and ½ of the tomato sauce. Season with ½ of the basil, ½ of the oregano, and ½ of the cumin, along with salt and pepper. Cook until vegetables are tender.

4

In a casserole dish, mix rice, lentils, and vegetables. Top with the remaining tomato sauce and sprinkle with the remaining basil, oregano, and cumin.

5

Bake in the preheated oven for 30 minutes, until bubbly.

NUTRIENTS

Per 1 serving

🔥

187

Calories

  • 10
    Protein
  • 35
    Carbs
  • 2
    Fats

💡 Use pre-chopped vegetables to save time on prep.This dish can be made ahead and stored in the refrigerator for up to 3 days.Add a sprinkle of nutritional yeast for an extra layer of flavor and added nutrients.For a gluten-free version, ensure your tomato sauce is certified gluten-free.