Ingredients
6
6 servings
- •0.5 cup uncooked long grain white rice
- •2.5 cups water
- •1 cup red lentils
- •1 teaspoon vegetable oil
- •1 small onion, chopped
- •3 cloves garlic, minced
- •1 fresh tomato, chopped
- •0.33333334326744 cup chopped celery
- •0.33333334326744 cup chopped carrots
- •0.33333334326744 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
Instructions
- Place 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 remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium heat, and stir in 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.
- In a casserole dish, mix rice, lentils, and vegetables. Top with remaining tomato sauce and sprinkle with remaining basil, oregano, and cumin.
- Bake 30 minutes in the preheated oven, until bubbly.
Nutritional Facts
Per 6 servings
- Calories: 187
- Carbohydrate: 35g
- Fat: 2g
- Fiber: 8g
- Protein: 10g
- Sugar: 5g
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