Lentils and Rice Casserole
Lentils and rice are a popular combination in many cuisines around the world. They provide a complete source of protein when eaten together, making this dish not only delicious but also nutritious.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 1 cup Brown lentils
- 1 cup Basmati rice
- 1 large Onion
- 2 clove Garlic cloves
- 1 medium Carrot
- 1 medium Red bell pepper
- 1 medium Tomato
- 2 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Fresh parsley
Instructions
- Rinse the lentils and rice separately under cold water.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until onion becomes translucent.
- Add chopped carrot, red bell pepper, and tomato to the pot. Cook for a few minutes until the vegetables soften.
- Stir in the ground cumin, ground coriander, paprika, salt, and black pepper. Cook for another minute.
- Add the rinsed lentils, rice, and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the lentils and rice are cooked.
- Remove from heat and let it rest for 10 minutes.
- Garnish with fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 60g20%
- Sugars 3g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.