Lentil Rice and Veggie Bake

Name: Lentil Rice and Veggie Bake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams tomato sauce; 43 grams chopped carrots; 34 grams chopped celery; 1 teaspoon dried basil; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 small onion, chopped; 1 teaspoon dried oregano; 180 grams red lentils; 6 servings salt and pepper to taste; 1 fresh tomato, chopped; 1 teaspoon vegetable oil; 591 milliliters water; 93 grams uncooked long grain white rice; 41 grams chopped zucchini

Lentil Rice and Veggie Bake might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 252 calories, 11g of protein, and 2g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Allrecipes requires tomato sauce, rice, water, and zucchini. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

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.

Ingredients you will need

Water

Rice

Equipment you will use

Pot

Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.

Ingredients you will need

Lentils

Water

Equipment you will use

Pot

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Heat the oil in a skillet over medium heat, and stir in the onion and garlic.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato Sauce