Lentil Rice and Veggie Bake Recipe - Allrecipes.com
Lentil Rice and Veggie Bake Recipe
  • READY IN hrs

Lentil Rice and Veggie Bake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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 More Reviews

Most Helpful Positive Review
Jun 14, 2006

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!

Most Helpful Critical Review
Jul 23, 2012

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.

Feb 19, 2005

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.

May 07, 2008

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!

May 22, 2008

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.

Oct 26, 2007

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!

Mar 11, 2012

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!!

Feb 23, 2008

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.


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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