This delicious vegan recipe made with lentils, rice, tomatoes, herbs and vegetables can be quickly thrown together from things you probably already have in your kitchen.
20 people made this
100g uncooked long grain white rice
600ml water, divided
200g red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
40g chopped celery
40g chopped carrots
40g chopped courgette
225g tomato passata, divided
1 teaspoon dried basil, divided
1 teaspoon dried oregano, divided
1 teaspoon ground cumin, divided
salt and pepper to taste
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Place the rice and 250ml water in a pot; bring to the boil. Cover, reduce heat to low and simmer for 20 minutes. Place lentils in a pot with the remaining 350ml water and bring to the boil. Cook 15 minutes, or until tender.
Preheat oven to 180 C / Gas 4.
Heat the oil in a pan over medium heat and stir in the onion and garlic. Mix in tomato, celery, carrots, courgette and 1/2 of the tomato passata. 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 the rice, lentils and vegetables. Top with remaining tomato passata and sprinkle with remaining basil, oregano and cumin.
Bake 30 minutes in the preheated oven, until bubbly.