Red Lentil, Rice and Veggie Bake

    1 hour 15 minutes

    This delicious vegan recipe made with lentils, rice, tomatoes, herbs and vegetables can be quickly thrown together from things you probably already have in your kitchen.

    8 people made this

    Serves: 6 

    • 1/2 cup uncooked long grain white rice
    • 2 1/2 cups water, divided
    • 1 cup red lentils
    • 1 teaspoon vegetable oil
    • 1 small onion, chopped
    • 3 cloves garlic, minced
    • 1 fresh tomato, chopped
    • 40g chopped celery
    • 40g chopped carrots
    • 40g chopped courgette
    • 225g tomato passata, divided
    • 1 teaspoon dried basil, divided
    • 1 teaspoon dried oregano, divided
    • 1 teaspoon ground cumin, divided
    • salt and pepper to taste

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Place the rice and 1 cup water in a pot; bring to the boil. Cover, reduce heat to low and simmer for 20 minutes. Place lentils in a pot with the remaining water and bring to the boil. Cook 15 minutes, or until tender.
    2. Preheat oven to 180 degrees C.
    3. Heat the oil in a pan over medium heat and stir in the onion and garlic. Mix in tomato, celery, carrots, courgette and 1/2 of the tomato passata. 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 passata and sprinkle with remaining basil, oregano and cumin.
    5. Bake 30 minutes in the preheated oven, until bubbly.

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