LENTIL RICE AND VEGGIE BAKE

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Lentil Rice and Veggie Bake image

This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen. I found this on another website, we enjoy this meal often, and its easy on the budget.

Provided by MommaKim

Categories     Vegan

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 cup uncooked long grain white rice
2 1/2 cups water
1 cup red lentil
1 teaspoon vegetable oil
1 small onion, chopped
3 garlic cloves, minced
1 fresh tomato, chopped
1/3 cup chopped celery
1/3 cup chopped carrot
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

Steps:

  • 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.
  • Preheat oven to 350° F (175°C).
  • 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.
  • In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce mixed with remaining basil, oregano, and cumin.
  • Bake 30 minutes in the preheated oven, or until bubbly.
  • This really doesn't need to bake since there is no meat it is more to heat and let the tastes meld together, this I find does not need the full 30 minute We also substitute cooked brown rice.

Nutrition Facts : Calories 304.2, Fat 2.8, SaturatedFat 0.4, Sodium 324.4, Carbohydrate 56.8, Fiber 7.7, Sugar 4.8, Protein 15.4

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