Lentil Rice And Veggie Bake Recipes

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LENTIL RICE AND VEGGIE BAKE

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



Lentil Rice and Veggie Bake image

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

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

VEGETARIAN LENTIL CASSEROLE

This lentil casserole is so quick and easy. Put everything in one pan and bake. And it's so tasty! I've modified it slightly from my friend's recipe.

Provided by Rachel Meytin

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 1h50m

Yield 8

Number Of Ingredients 13



Vegetarian Lentil Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
  • Rinse and drain rice. Transfer to the prepared baking dish.
  • Add vegetable stock, lentils, Cheddar, onion, corn, carrots, water, oregano, thyme, garlic powder, and salt to the rice. Stir it up until well mixed. Cover with a lid or aluminum foil.
  • Bake in the preheated oven until the rice and lentils are tender, about 1 1/2 hours.

Nutrition Facts : Calories 370 calories, Carbohydrate 57.7 g, Cholesterol 22.2 mg, Fat 9 g, Fiber 7.9 g, Protein 16.6 g, SaturatedFat 4.7 g, Sodium 375.8 mg, Sugar 3.7 g

cooking spray
1 ½ cups uncooked brown rice
3 ¾ cups low-sodium vegetable stock
1 ½ cups French green lentils, rinsed
1 ½ cups shredded Cheddar cheese
1 cup chopped onion
1 cup whole kernel corn, drained
1 cup shredded carrots
½ cup water
1 teaspoon dried oregano
1 teaspoon ground thyme
¼ teaspoon garlic powder
¼ teaspoon salt

EASY ONE POT LENTILS AND RICE

I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!

Provided by cicict1976

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9



Easy One Pot Lentils and Rice image

Steps:

  • Cover the lentils with the water.
  • Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
  • Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
  • Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
  • Add the rice, salt and olive oil, and bring back to a boil.
  • Stir, cover pot, reduce heat to low, and cook for 15 minutes.
  • Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
  • Enjoy!

1 cup dry green lentils
6 1/2 cups water
4 -5 garlic cloves
1 -2 bay leaf
1/2 tablespoon cumin seed
1 pinch cinnamon
2 cups basmati rice
1/2-1 tablespoon kosher salt
1 tablespoon olive oil

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