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Rice and Lentil Casserole

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1h 25min

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8 servings

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This hearty and nutritious Rice and Lentil Casserole is a delicious vegan main dish that combines protein-rich lentils with wholesome brown rice and savory vegetables in a flavorful tomato sauce. Baked to perfection with a crispy breadcrumb topping, this casserole is perfect for a comforting family meal or a cozy dinner with friends.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
9 g
3 g
Allergen Content

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Ingredients

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Steps

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1
Cook the rice and lentils

Rinse the brown rice and green lentils. In separate pots, cook the rice and lentils according to package instructions until tender. Drain any excess water and set aside.

2
Prepare the vegetables

Peel and finely chop the onion. Peel and dice the carrots. Finely chop the celery stalks. Peel and mince the garlic cloves.

3
Sauté the vegetables

Preheat the oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, chopped celery, and minced garlic. Sauté for 5-7 minutes or until the vegetables are softened.

4
Add tomatoes and seasonings

Add the canned tomatoes with their juice, thyme, rosemary, salt, and black pepper to the skillet. Simmer for 5 minutes, stirring occasionally.

5
Combine ingredients

In a large bowl, combine the cooked rice, lentils, vegetable mixture, and vegetable broth. Mix well until all ingredients are evenly distributed.

6
Assemble the casserole

Transfer the rice and lentil mixture to a 9x13 inch baking dish. Sprinkle the breadcrumbs evenly over the top of the casserole.

7
Bake and serve

Bake the Rice and Lentil Casserole for 30-35 minutes or until the top is golden brown and the casserole is heated through. Remove from the oven and let it cool for 5-10 minutes before serving hot.

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