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Lentil Veggie Rice Bake

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner
Lentil Veggie Rice Bake
Ingredients
  • 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
Instructions
1
Begin by combining rice and 1 cup of water in a saucepan, then heat it over high flames until boiling point is reached. Cover the pot and lower the heat to a low simmer for 20 minutes, or until the rice is cooked. Next, place lentils in a separate pot with 1 1/2 cups of water and bring to a boil. Allow them to cook for 15 minutes, or until they are tender.
2
Proceed by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a skillet, heat oil over medium heat and add chopped onion and minced garlic. Introduce diced tomato, sliced celery, grated carrots, zucchini slices, and 1/2 of the remaining tomato sauce into the skillet. Season with 1/2 of the dried basil, 1/2 of the dried oregano, 1/2 of the ground cumin, salt, and pepper. Cook until all the vegetables are tender.
3
In a baking dish, combine cooked rice, lentils, and the sautéed vegetables. Pour the remaining tomato sauce over the top and sprinkle with the remaining dried basil, oregano, and cumin.
4
Finally, place the dish in the preheated oven and bake for 30 minutes, or until it's bubbly.