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
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
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
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!
SUN OVEN RICE AND LENTILS
Number Of Ingredients 9
Steps:
- Set Sun Oven out to preheat. Combine the oil and onion in a large pot. Place the pot in the Sun Oven and cook until the onion begins to soften, about 10 minutes. Stir in the garlic, then the tomatoes. Add the water and the lentils, cover and cook until the lentils are slightly tender, 30 to 4o minutes. Stir in the rice and salt, replace the lid and continue cooking until the rice is done, about 45 minutes. Remove the pot from the Sun Oven and stir in the parsley. Drizzle additional olive oil over each serving.
Nutrition Facts : Nutritional Facts Serves
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