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Lentil Rice and Veggie Bake

SUBMITTED BY: AMEZELL

"This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen."
RECIPE RATING:
The reviewer gave this recipe 22 stars. This recipe average a 4 star rating.
Read Reviews (21)
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup uncooked long grain white rice
  • 2 1/2 cups water
  • 1 cup red lentils
  • 1 teaspoon vegetable oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 fresh tomato, chopped
  • 1/3 cup chopped celery
  • 1/3 cup chopped carrots
  • 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 to taste

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 degrees F (175 degrees 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, and sprinkle with remaining basil, oregano, and cumin.
  5. Bake 30 minutes in the preheated oven, until bubbly.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2005 by Sola
This was good, but nothing spectacular. I cooked the rice and lentils in the same pot, and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2006 by Sonia M.
I LOVED this dish. I'm sure it would have been great as written, but I made a few changes and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2006 by stephanie b.
Very tasty! I used minute rice and I substituted cauliflower for the zucchini and marinara... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2008 by Becka
I was soooo tempted to add cheese to this final product, but resisted that urge to keep it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2008 by KEZ
I left out the celery and added in some mushrooms, I also cooked the rice in vegetable stock... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2007 by Tiffany
I enjoyed this casserole, but made some miner changes. Added more spice than called for, used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2006 by EJBENEC
Loved this recipe. I didn't have zucchini so I substituted broccoli. I also topped it with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2008 by annieb
Based on what other reviewers wrote, I increased the sauce and doubled the seasonings. It was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2007 by Shayna
This was really nice! I didn't have the vegetables mentioned in the recipe because I've been... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2006 by Nads