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–+ servings
Red Lentil Casserole

Comforting Red Lentil Casserole for Quick, Cozy Dinners

This easy vegetarian red lentil casserole is perfect for quick, cozy dinners and is budget-friendly.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casseroles
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Basmati Rice or long-grain white rice
  • 1 cup Red Lentils do not substitute with green or brown lentils
  • 2 tablespoons Neutral Oil canola or any mild oil
  • 2 tablespoons Curry Powder adjust according to desired spice level
  • 1 tablespoon Garam Masala essential for Indian flavor
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Ginger fresh ginger can be used
  • 1 teaspoon Kosher Salt adjust according to taste
  • 3 cups Vegetable Broth can be substituted with additional water
  • 1 can Coconut Milk or more broth if allergic
  • 1 medium Sweet Potato diced small, skin can be left on
  • 1 medium Orange Bell Pepper other bell pepper colors can be used
For Garnishing
  • 1/4 cup Chopped Cilantro
  • 2 Lime Wedges

Equipment

  • 9x13-inch baking dish
  • Medium Pot

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and equipment, including a medium pot and a 9x13 inch baking dish.
  2. Thoroughly rinse the basmati rice and red lentils under cold water until the water runs clear. Set aside in a bowl.
  3. In a medium pot, heat a drizzle of neutral oil over medium heat. Add curry powder, garam masala, ground cumin, ground coriander, and ground ginger. Toast for about 30 seconds until fragrant.
  4. Add kosher salt, vegetable broth, and coconut milk to the toasted spices. Whisk together and bring to a gentle simmer.
  5. In your baking dish, mix the rinsed basmati rice, lentils, diced sweet potato, and chopped orange bell pepper. Stir well.
  6. Pour the simmering broth mixture over the rice and vegetable mixture. Stir gently and cover with aluminum foil.
  7. Bake for 23-25 minutes. Remove foil and bake for an additional 10-15 minutes until rice is fluffy and lentils are tender.
  8. Let the casserole cool for a few minutes. Stir gently and garnish with chopped cilantro and lime juice before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

Rinse lentils and rice thoroughly to remove debris and improve texture. This is a wonderful dump-and-bake dish for busy nights.

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