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recipe red lentil and rice casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Red Lentil and Rice Casserole is a comforting and flavorful plant-based meal with a vibrant turmeric coconut swirl and crunchy almond-pomegranate topping. It’s packed with protein and wholesome grains, making it a complete and satisfying dish.
Ingredients
Scale
- 200g (1 cup) Red Lentils: rinsed
- 150g (¾ cup) Basmati Rice: rinsed
- 600ml (2½ cups) Water
- 2 tablespoons (30ml) Olive Oil
- 150g (1 large) Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon (5g) Ground Cumin
- 1 teaspoon (5g) Ground Coriander
- ½ teaspoon (2g) Turmeric Powder
- 1 teaspoon (5g) Smoked Paprika
- 1 teaspoon (6g) Salt
- ½ teaspoon (2g) Black Pepper
- 200ml (¾ cup) Full-Fat Coconut Milk
- ½ Lemon, zest
- 30g (2 tablespoons) Sliced Almonds, toasted
- 30g (2 tablespoons) Pomegranate Seeds
- 8g (2 tablespoons) Cilantro, chopped
Instructions
- Prepare Oven & Dish: Preheat oven to 190°C (375°F) and grease a baking dish.
- Rinse Grains: Rinse lentils and rice until water runs clear.
- Sauté Aromatics: Sauté onion in olive oil until softened, then add garlic and spices.
- Simmer Base: Add lentils, rice, and water; simmer for 10 minutes.
- Transfer & Swirl: Pour mixture into dish, swirl in coconut milk mixture.
- Top & Bake: Sprinkle with almonds and pomegranate seeds; bake for 30-35 minutes.
- Rest & Garnish: Let rest for 10 minutes, garnish with cilantro.
Notes
For a spicier kick, add a pinch of cayenne pepper. Toasting almonds enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg