Lentil and Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 148.7
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 82.9 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 8.1 g

View full nutritional breakdown of Lentil and Rice Casserole calories by ingredient
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Quick and easy veggie casserole Quick and easy veggie casserole
Number of Servings: 4


    225g split red lentils
    50g long grain rice
    1litre vegetable stock, or boiling water if prefered.
    1 leek, cut into chunks
    3 garlic cloves, crushed
    1x 400g can of tomatoes
    1tsp cumin seeds
    1tsp chili powder
    1tsp curry powder or garam masala
    1 pepper, deseeded and sliced
    100g broccoli florets
    50g green beans, halved
    fresh basil to garnish


1) Place lentils, rice, and stock into a flameproof casserole over a low heat and cook for 20mins stirring occasionally.

2) Add the leek, garlic, cumin, tomatoes,chilli powder, curry powder, pepper, broccoli and beans

3)Bring the mixture to the boil, then reduce the heat. Cover and simmer for 10-15 mins or until vegetables are tender

4) season to taste, garnish with basil and serve immediately.

You can can use brown rice if prefered, and vary the vegetables according to season

Number of Servings: 4

Recipe submitted by SparkPeople user BRIGHT_ONION.

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