Lentil Rice And Veggie Bake Recipes

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LENTIL RICE AND VEGGIE BAKE



Lentil Rice and Veggie Bake image

This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.

Provided by AMEZELL

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 15

½ cup uncooked long grain white rice
2 ½ cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
⅓ cup chopped celery
⅓ cup chopped carrots
⅓ cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

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 degrees F (175 degrees 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, and sprinkle with remaining basil, oregano, and cumin.
  • Bake 30 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 187 calories, Carbohydrate 35.1 g, Fat 1.5 g, Fiber 8.1 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 211.5 mg, Sugar 4.6 g

LENTIL RICE AND VEGGIE BAKE



Lentil Rice and Veggie Bake image

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

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

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

BROWN RICE AND LENTIL CASSEROLE



Brown Rice and Lentil Casserole image

This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"

Provided by ladypit

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 cups chicken broth or 3 cups vegetable broth
3/4 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 teaspoon italian seasoning
1/4 teaspoon garlic powder (I use more)
1 cup grated cheese (cheddar or a blend is preferable)

Steps:

  • Preheat the oven to 300 degrees.
  • Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
  • Cover with foil and bake for 1 hour 10 minutes.
  • Then remove the foil, add the cheese, and bake for an additional 20 minutes.

Nutrition Facts : Calories 176, Fat 5.9, SaturatedFat 3.2, Cholesterol 12.1, Sodium 557.7, Carbohydrate 20.9, Fiber 2.9, Sugar 1.8, Protein 9.9

MIXED VEGETABLE LENTIL BAKE



Mixed Vegetable Lentil Bake image

A great recipe for all the family

Provided by jodie0509

Time 50m

Yield Serves 4

Number Of Ingredients 7

1 3/4 Rinsed and Drained Split Red Lentils
1 Onion
3 Cups Diced Mixed Vegetables
4 Cups Fresh Chopped Spinach
400g Can Diced Tomatoes
3/4 Cup of Vegetable Stock
1 Cup of Cheese

Steps:

  • Preheat oven to 190C
  • Cook lentils in pan for 15-20mins stirring regularly meanwhile fry onion and vegetables.
  • Whilst the lentils, onion and vegetables are cooking mix together tomatoes, spinach and vegetable stock
  • When lentils, onion and vegetables are cooked mix together with tomatoes, spinach and vegetable stock mix.
  • Spoon into a lightly greased baking dish and cook for 15-20mins (until golden) for best results serve with mini diced roast potatos

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Top Asked Questions

How to cook lentils and rice in the oven?
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 degrees F (175 degrees C).
What is a veggie lentil bake?
This very veggie lentil bake is basically a revamped version of a really old lentil bake recipe I posted way back in February 2012 (who even remembers that far back anyway? Back when our biggest problem was the impending end of the world ... ah, those were the days).
What can I make with canned green lentils?
The lentils are deliciously spiced and smoky, with fresh tangy mozzarella and creamy avocado to top it off. Using canned green lentils makes this recipe come together quickly and easily, for a healthy 30 minute dinner. Lentil, quinoa & barley vegetarian shepherd's pie with a potato, parsnip and goats cheese topping!
How long to bake lentils and cheese?
Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese. Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy. Nutritional information is approximate, and will depend on your exact ingredients.

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