Lentil Rice and Veggie Bake
Description
Combine delicious lentils, rice, tomato sauce, herbs, and vegetables to make a wonderful lentil bake that vegans and non-vegans alike will enjoy.
Ingredients
•
1/2 cup uncooked long grain white rice
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2 1/2 cups water
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1 cup red lentils
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1 teaspoon vegetable oil
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1 small onion, chopped
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3 cloves garlic, minced
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1 fresh tomato, chopped
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1/3 cup chopped celery
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1/3 cup chopped carrots
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1/3 cup chopped zucchini
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1 (8 ounce) can tomato sauce
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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salt and pepper to taste
Directions
1
Place 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 remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
2
Preheat the oven to 350 degrees F (175 degrees C).
3
Heat oil in a skillet over medium heat, and stir in 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
Mix rice, lentils, and vegetables in a casserole dish. Top with remaining tomato sauce and sprinkle with remaining basil, oregano, and cumin.
5
Bake in the preheated oven until bubbly, about 30 minutes.