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Red Lentil and Rice Casserole

Deliciously Cozy Red Lentil and Rice Casserole Recipe

This Red Lentil and Rice Casserole is a comforting dish that combines hearty flavors and nourishing ingredients, perfect for busy days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Red Lentils Rinse before using.
  • 1 cup Long-Grain White Rice Brown rice requires longer cooking time and more liquid.
  • 2 tablespoons Olive Oil Use high-quality extra virgin for best taste.
  • 1 medium Onion Chop finely for even cooking.
  • 2 cloves Garlic Use fresh garlic for a more pungent taste.
  • 1 medium Carrot Dice evenly for uniform cooking.
  • 1 teaspoon Ground Cumin Toasting briefly enhances its aroma.
  • 1 teaspoon Ground Coriander Can use fresh cilantro as garnish.
  • 1 teaspoon Turmeric Handle with care as it stains easily.
  • 1 teaspoon Paprika
  • 1 teaspoon Salt Adjust to taste.
  • 3 cups Vegetable Broth Homemade broth adds more flavor.
  • 1 can Canned Diced Tomatoes Break down slightly during baking.
  • 1/4 cup Fresh Parsley Stir into the finished dish.
  • 1/4 cup Grated Parmesan Cheese (Optional) Substitution: Nutritional yeast for dairy-free option.
  • to taste Freshly Ground Black Pepper Best added just before serving.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add finely chopped onion and sauté for about 5 minutes until translucent.
  3. Stir in minced garlic and cook for an additional minute. Add diced carrots and sauté for 3-4 minutes until slightly softened.
  4. Sprinkle the ground cumin, coriander, turmeric, paprika, and a pinch of salt over the sautéed mixture, stirring for 1-2 minutes to intensify aromas.
  5. Add the rinsed red lentils and long-grain white rice to the skillet, mixing thoroughly with the sautéed vegetables and spices.
  6. Pour in the vegetable broth and bring to a gentle simmer for a few minutes.
  7. Stir in the canned diced tomatoes and allow to simmer for another minute.
  8. Cover the skillet and transfer it to the preheated oven. Bake for 30-35 minutes until the lentils and rice are tender.
  9. Remove from the oven and let cool for a few minutes. Fluff the casserole gently with a fork, mixing in fresh parsley.
  10. Serve warm, optionally topped with grated Parmesan cheese and freshly ground black pepper.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 50gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

Check for doneness at the 30-minute mark to avoid overcooking. Customize spices and add more vegetables as desired. Store leftovers for up to 4 days.

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