Lentil Rice and Veggie Bake

Lentil Rice and Veggie Bake

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AMEZELL 0

"This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen."
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Ingredients

1 h 15 m servings 187 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

81
  1. 100 Ratings

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Most helpful positive review

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 tomat...

Most helpful critical review

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 su...

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 tomat...

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 sa...

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 - brocco...

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 usual...

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 ...

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 be...

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 uni...

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 su...

Loved this recipe. I didn't have zucchini so I substituted broccoli. I also topped it with french onions for the last five minutes of baking. It looks like some have complained that the meal was...