Lentil Rice and Veggie Bake

Lentil Rice and Veggie Bake This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr

    TOTAL : 1 hr 15 mins

    SERVING : 6

    YIELD : 6 servings

  • 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.

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  • 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.

Per Serving: 187 calories; protein 9.7g; carbohydrates 35.1g; fat 1.5g; sodium 211.5mg.