Directions:
- 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° F (175°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 mixed with remaining basil, oregano, and cumin.
- Bake 30 minutes in the preheated oven, or until bubbly.
- This really doesn't need to bake since there is no meat it is more to heat and let the tastes meld together, this I find does not need the full 30 minute We also substitute cooked brown rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.37 Kcal (663 kJ) | ||
| Calories from fat | 10.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 2% | |
|---|---|---|---|
| Sodium | 93.5mg | 4% | |
| Potassium | 480.62mg | 10% | |
| Total Carbs | 27.47g | 9% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 10.99g | 44% | |
| Protein | 9.69g | 19% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.3mg | 18% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 79.53 Kcal (333 kJ) | ||
| Calories from fat | 5.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 2% | |
|---|---|---|---|
| Sodium | 46.95mg | 4% | |
| Potassium | 241.35mg | 10% | |
| Total Carbs | 13.79g | 9% | |
| Sugars | 1.2g | 10% | |
| Dietary Fiber | 5.52g | 44% | |
| Protein | 4.87g | 19% | |
| Vitamin C | 4.7mg | 16% | |
| Iron | 1.7mg | 18% | |
| Calcium | 26.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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