Red Lentil Casserole
Ingredients
The base
-
1
cup
basmati rice
-
1
cup
red lentils
The spices
-
1
teaspoon
neutral oil
-
1½
tablespoons
curry powder
-
1
teaspoon
garam masala
-
1
teaspoon
ground cumin
-
½
teaspoon
ground coriander
-
½
teaspoon
ground ginger
-
1
teaspoon
kosher salt
The liquids
-
2½
cups
vegetable broth
-
13.5
ounces
coconut milk
The vegetables
-
1
medium
sweet potato, diced
-
1
medium
orange bell pepper, diced
For serving
-
to taste
chopped cilantro
-
to taste
lime wedges
Instructions
- Preheat the oven to 375°F.
- Rinse the rice until the water runs clear and sort the lentils.
- Heat oil in a medium pot, add spices, and toast for 30 seconds.
- Whisk in salt, vegetable broth, and coconut milk, then bring to a simmer.
- In a baking dish, combine rinsed lentils, rice, sweet potato, and bell pepper.
- Pour the simmering liquid over the mixture and stir to combine.
- Cover the dish tightly and bake for 23-25 minutes.
- Remove the cover and bake for an additional 10-15 minutes.
- Stir before serving and garnish with cilantro and lime.
Nutrition Facts (estimated)
Servings
5 servings
Calories
483
Total fat
18g
Total carbohydrates
67g
Total protein
15g
Sodium
507mg
Cholesterol
0mg
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