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–+ servings
Red Lentil and Rice Casserole

Comforting Red Lentil and Rice Casserole for Cozy Nights

This Red Lentil and Rice Casserole is a hearty vegetarian delight packed with flavor, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 1 cup Red Lentils Substitution: May replace with green or brown lentils, adjusting cooking times as needed.
  • 1 cup Long-Grain White Rice Substitution: Brown rice can be used, but requires longer cooking time and more liquid.
  • 2 cups Vegetable Broth Substitution: Homemade broth or water may be used, though flavor will vary.
  • 1 can Diced Tomatoes Substitution: Fresh tomatoes can also be used.
Flavor
  • 2 tablespoons Olive Oil Substitution: Any neutral oil (canola or vegetable) can be substituted.
  • 1 medium Onion Prep: Must be finely chopped.
  • 2 cloves Garlic Substitution: Garlic powder may be used in a pinch.
  • 1 medium Carrot Substitution: Celery or bell peppers can be used for a different flavor.
  • 1 teaspoon Ground Cumin Substitution: Ground coriander could serve in a smaller amount for a different flavor note.
  • 1 teaspoon Ground Coriander Substitution: Anise or fennel could work for a unique twist.
  • 1/2 teaspoon Turmeric Optional, but provides health benefits.
  • 1 teaspoon Paprika Substitution: Smoked paprika for added flavor or leave out for a milder casserole.
  • 1 teaspoon Salt Adjust to taste; use low-sodium alternatives if necessary.
  • 1/2 teaspoon Freshly Ground Black Pepper
Garnish
  • 1/4 cup Fresh Parsley Substitution: Cilantro would provide a different aromatic twist.
  • 1/4 cup Parmesan Cheese Substitution: Nutritional yeast for a dairy-free alternative.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In an oven-safe skillet, pour in olive oil and heat over medium for about 2 minutes.
  3. Add finely chopped onion and sauté for about 5 minutes until translucent.
  4. Stir in minced garlic and cook for an additional minute.
  5. Incorporate diced carrots and cook for another 3-4 minutes.
  6. Sprinkle in ground cumin, coriander, turmeric, and paprika, stirring well for a minute.
  7. Add red lentils and long-grain white rice, mixing thoroughly.
  8. Pour in vegetable broth and bring to a gentle simmer for 2-3 minutes.
  9. Stir in diced tomatoes until evenly distributed.
  10. Cover skillet and bake for 30-35 minutes until tender.
  11. Allow the casserole to rest for 5 minutes before fluffing with a fork.
  12. Mix in chopped parsley and top with grated Parmesan cheese, if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 62gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Perfect for meal prep and serving a crowd. Enjoy with a salad or roasted vegetables for a balanced meal.

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