Lentil Rice Casserole, variant

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Lentil Rice Casserole, variant calories by ingredient
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Introduction

Variant of MSMITH51's Lentil and Rice Casserole. Fairly spicy, modify spices as necessary for less heat. Variant of MSMITH51's Lentil and Rice Casserole. Fairly spicy, modify spices as necessary for less heat.
Number of Servings: 6

Ingredients

    2 c. chicken/veggie broth
    1 c. long grain white rice
    1/2 c. dry red lentils
    1 red pepper, diced
    1/2 c. chopped onion
    8 oz. sliced mushrooms
    2 tbsp olive oil
    1/2 can tomato paste
    1 1/4 c tomato soup, prepared
    1 tsp. garam masala
    1 tsp. salt
    1/2 tsp. white pepper
    1/4 tsp cayenne pepper


Directions

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: http://www.thekitchn.com/thekitchn/how-to/how-to-cook-dried-lentils-116321)

Number of Servings: 6

Recipe submitted by SparkPeople user JONES2LA.

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