Recipe by AMEZELL
"This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen."
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uncooked long grain white rice
2 1/2 cups
fresh tomato, chopped
1 (8 ounce) can
salt and pepper to taste
I LOVED this dish. I'm sure it would have been great as written, but I made a few changes and it came out really well: I diluted a can of garlic & basil pizza sauce to use in place of the tomato sauce, doubled the oregano, basil, and cumin, and added a few drops of hot sauce to the vegetable mixture. I also cooked the rice in vegetable broth instead of plain water and added 1/2 tsp. of onion powder to the broth for even more flavour. Thanks for the great recipe!
I followed the recipe to a "t" with the exception of the zuccini and celery and it came out dry. Im not sure what I could have done to keep it from getting dry during the baking time. :/
any suggestions? It was ok. not as good as I was hoping it would be.
I was soooo tempted to add cheese to this final product, but resisted that urge to keep it healthier. Like others suggested, I used canned tomatoes. I also put in a whole mix of veggies - broccoli, carrots, zucchini, summer squash, green beans and the onion & canned tomatoes.
Super simple & tasty!
This was good, but nothing spectacular. I cooked the rice and lentils in the same pot, and instead of sprinkling the second half of the spices over top, I mixed them into the remaining tomato sauce. Instead of a fresh tomato, I used half a can of petite diced tomatoes. This has a great combination of vegetables, but I think it could benefit from a little extra tomato sauce on top, or perhaps some cayenne pepper in with the spices. Still, I thought this was pretty good, very healthy and I'll probably make it again.
Pretty nice, but if you're using red lentils, don't cook them this long! Cooking them for 15 minutes will turn them into an orange-ish paste. 5-7 minutes of cook time in boiling water will usually suffice.
This was really nice! I didn't have the vegetables mentioned in the recipe because I've been running low, so I just used some frozen mixed vegetables in the freezer and this still turned out so well! Instead of one tomato and the tomato sauce, I just used one whole can of chopped tomatoes - half cooked with the vegetables and half on top. I also added some cheese inside and on top. It was gooo-oood!
After a weekend away I was looking for a recipe to use the lentils and rice that I had in the refrigerator. This was perfect! Obviously I modified the recipe using lentils and rice that had been precooked and that were left-overs from a previous meal. In addition I had left-over vegies from fajitas, and asparagus from an omelet, spaghetti sauce (homemade), and some crisp bacon. I sauteed onion, garlic, celery and carrots...added them to the lentils and rice with the chopped bacon. I seasoned them with hot sauce and dried red chili peppers since the fajita vegies weren't "Italian" seasoned. Mixed in the leftover vegies and put about 1 cup of spaghetti sauce ('gravy' in our family) on top. It was great! My husband said, "This is another one of those dishes that we can never duplicate....darn it!" Thanks for helping me clean out the refrigerator, and get dinner on the table without going to the store!!
I left out the celery and added in some mushrooms, I also cooked the rice in vegetable stock instead of water. I am compiling a folder of easy vegetarian recipes for when my daughter goes to university in September. She has requested that this one definitely be included. Thankyou so much Allison.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentil Rice and Veggie Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 187
** Calories from Fat: 13
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