Lentil Rice and Veggie Bake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen. Ingredients:
1/2 cup uncooked long grain white rice |
2 1/2 cups water |
1 cup red lentil |
1 teaspoon vegetable oil |
1 small onion, chopped |
3 garlic cloves, minced |
1 fresh tomato, chopped |
1/3 cup chopped celery |
1/3 cup chopped carrot |
1/3 cup chopped zucchini |
1 (8 ounce) can tomato sauce |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
salt and pepper |
Directions:
1. 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. Preheat oven to 350° F (175°C).
3. 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. In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce mixed with remaining basil, oregano, and cumin.
5. Bake 30 minutes in the preheated oven, or until bubbly.
6. 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.
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