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.
3 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
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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.