Description
This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6