Name: Lentil Rice and Veggie Bake
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Uncooked long grain white rice - ½ cup; Water - 2 ½ cups; Red lentils - 1 cup; Vegetable oil - 1 teaspoon; Onion, chopped - 1 small; Garlic, minced - 3 cloves; Fresh tomato, chopped - 1; Chopped celery - ⅓ cup; Chopped carrots - ⅓ cup; Chopped zucchini - ⅓ cup; Tomato sauce - 1 (8 ounce) can; Dried basil - 1 teaspoon; Dried oregano - 1 teaspoon; Ground cumin - 1 teaspoon; Salt and pepper to taste - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lentil Rice and Veggie Bake

1. Uncooked long grain white rice - ½ cup

2. Water - 2 ½ cups

3. Red lentils - 1 cup

4. Vegetable oil - 1 teaspoon

5. Onion, chopped - 1 small

6. Garlic, minced - 3 cloves

7. Fresh tomato, chopped - 1

8. Chopped celery - ⅓ cup

9. Chopped carrots - ⅓ cup

10. Chopped zucchini - ⅓ cup

11. Tomato sauce - 1 (8 ounce) can

12. Dried basil - 1 teaspoon

13. Dried oregano - 1 teaspoon

14. Ground cumin - 1 teaspoon

15. Salt and pepper to taste - 1 teaspoon

How to cook deliciously - Lentil Rice and Veggie Bake

1. Stage

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. Stage

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

3. Stage

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. Stage

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

5. Stage

Bake 30 minutes in the preheated oven, until bubbly.