Lentil Rice Casserole, variant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 c. chicken/veggie broth1 c. long grain white rice1/2 c. dry red lentils1 red pepper, diced1/2 c. chopped onion8 oz. sliced mushrooms2 tbsp olive oil1/2 can tomato paste1 1/4 c tomato soup, prepared1 tsp. garam masala1 tsp. salt1/2 tsp. white pepper 1/4 tsp cayenne pepper
Combine rice and broth in saucepan, bring to boil, simmer until water is absorbed. (about 15 min)
Separately, combine lentils and 1 1/2 cups water, bring to boil, then simmer until tender. (about 20 min)
Saute peppers, mushrooms in 2 tbsp olive oil. Add onion, tomato paste, spices. Continue to cook, stirring occasionally approx 10 min until thickens.
When above ingredients are done, combine them in bowl with tomato soup, mix, then transfer to 8x8 baking dish.
Bake at 350 for 25 minutes. Makes 6 1-cup servings.
(Those new to lentils may find the following helpful: https://www.thekitchn.com/thekitchn/how-to/how-to-cook-dried-lentils-116321)
Number of Servings: 6
Recipe submitted by SparkPeople user JONES2LA.
Separately, combine lentils and 1 1/2 cups water, bring to boil, then simmer until tender. (about 20 min)
Saute peppers, mushrooms in 2 tbsp olive oil. Add onion, tomato paste, spices. Continue to cook, stirring occasionally approx 10 min until thickens.
When above ingredients are done, combine them in bowl with tomato soup, mix, then transfer to 8x8 baking dish.
Bake at 350 for 25 minutes. Makes 6 1-cup servings.
(Those new to lentils may find the following helpful: https://www.thekitchn.com/thekitchn/how-to/how-to-cook-dried-lentils-116321)
Number of Servings: 6
Recipe submitted by SparkPeople user JONES2LA.
Nutritional Info Amount Per Serving
- Calories: 126.7
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 652.4 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.3 g
- Protein: 4.7 g
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