Lentil Rice and Veggie Bake

Combine delicious lentils, rice, tomato sauce, herbs, and vegetables to make a wonderful lentil bake that vegans and non-vegans alike will enjoy.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 187 Calories

Ingredients

• 1 teaspoon vegetable oil
• 1 (8 ounce) can tomato sauce
• salt and pepper to taste
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 cup red lentils
• 1 fresh tomato, chopped
• 2.5 cups water
• 0.33333334326744 cup chopped celery
• 0.33333334326744 cup chopped zucchini
• 0.33333334326744 cup chopped carrots
• 0.5 cup uncooked long grain white rice

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake 30 minutes in the preheated oven, until bubbly.

Step 3

Place 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 remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.

Step 4

Heat oil in a skillet over medium heat, and stir in 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.

Step 5

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