Lentil Rice and Veggie Bake recipe
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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
Nutrition Info
- 187 caloriescarbohydrate: 35.1 gcholesterol: : -fat: 1.5 gfiber: 8.1 gprotein: 9.7 gsaturatedFat: 0.2 gservingSize: -sodium: 211.5 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Lentil Rice and Veggie Bake
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C).
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.
In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
Bake 30 minutes in the preheated oven, until bubbly.