lentil rice and veggie bake

Ingredients

• Servings: 6
• 1/2 cup uncooked long grain white rice
• 2 1/2 cups water
• 1 cup red lentils
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 fresh tomato, chopped
• 1/3 cup chopped celery
• 1/3 cup chopped carrots
• 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 to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• 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.