This delicious vegan lentil bake can be quickly thrown together from things you probably already have in the kitchen.
Ingredients
- uncooked long grain white rice: 0.5 cup
- ½ cups water: 2 piece
- red lentils: 1 cup
- vegetable oil: 1 tsp
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- tomato: 1 piece (chopped, fresh)
- celery: 0.33333 cup (chopped)
- carrots: 0.33333 cup (chopped)
- zucchini: 0.33333 cup (chopped)
- (8-ounce) can tomato sauce: 1 piece
- basil: 1 tsp (dried)
- oregano: 1 tsp (dried)
- ground cumin: 1 tsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Place 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 remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat oil in a skillet over medium heat, and stir in 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.
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In a casserole dish, mix rice, lentils, and vegetables. Top with remaining tomato sauce and sprinkle with remaining basil, oregano, and cumin.
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Bake 30 minutes in the preheated oven, until bubbly.
