Lentil Rice and Veggie Bake Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Lentil Rice and Veggie Bake Recipe). This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Lentil Rice and Veggie Bake Recipe

Ingredients

½ cup uncooked long grain white rice

2 ½ cups water

1 cup red lentils

1 teaspoon vegetable oil

1 small onion

chopped

3 cloves garlic

minced

1 fresh tomato

chopped

⅓ cup chopped celery

⅓ cup chopped carrots

⅓ 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

Bucket of Margaritas

Main Dish

Directions

Step 1

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.

Step 2

Preheat oven to 350 degrees F (175 degrees C).

Step 3

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.

Step 4

In a casserole dish mix the rice lentils and vegetables. Top with remaining tomato sauce and sprinkle with remaining basil oregano and cumin.

Step 5

Bake 30 minutes in the preheated oven until bubbly.

Nutritional Information

Lentil Rice and Veggie Bake Recipe

Servings Per Recipe:6

Calories: 187

% Daily Value *

Protein: 9.7g 19%

Carbohydrates: 35.1g 11%

Dietary Fiber: 8.1g 32%

Sugars: 4.6g

Fat: 1.5g 2%

Saturated Fat: 0.2g 1%

Vitamin A Iu: 1630.4IU 33%

Niacin Equivalents: 3.7mg 28%

Vitamin B6: 0.3mg 19%

Vitamin C: 9.7mg 16%

Folate: 187.7mcg 47%

Calcium: 49.2mg 5%

Iron: 4.2mg 23%

Magnesium: 48.9mg 18%

Potassium: 582.2mg 16%

Sodium: 211.5mg 9%

Thiamin: 0.3mg 27%

Calories From Fat: 13.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.