Lentil Rice and Veggie Bake
Savor the comforting flavors of this hearty Lentil Rice and Veggie Bake, a deliciously wholesome dish that’s perfect for busy weeknights or meal prepping. Combining nutrient-packed lentils, tender brown rice, and a medley of vibrant vegetables like zucchini, carrots, and tomatoes, this casserole is infused with aromatic herbs like oregano, thyme, and smoked paprika for a mouthwatering depth of flavor. Topped with golden breadcrumbs and melted mozzarella or vegan cheese, it delivers the perfect balance of creamy and crispy textures. This easy-to-make vegetarian recipe is a one-pan wonder, ready in just an hour, and makes six generous servings that will delight your family. Ideal for vegetarians, vegans (with substitutions), and those seeking a nutritious comfort food option, this bake is a crowd-pleaser with a healthy twist.
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Recipe Information
Ingredients
- 2 cups Cooked brown rice
- 1.5 cups Cooked green or brown lentils
- 1 cup Carrots, diced
- 1 cup Zucchini, diced
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Canned diced tomatoes
- 0.5 cup Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded mozzarella or vegan cheese
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or non-stick spray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
Add the diced carrots and zucchini to the skillet, and sauté for another 5 minutes until the vegetables begin to soften.
Stir in the oregano, thyme, smoked paprika, salt, and pepper. Cook for 1 minute until the spices are aromatic.
Add the cooked lentils, cooked rice, canned diced tomatoes, and vegetable broth to the skillet. Mix well and simmer for 5 minutes, allowing the flavors to meld together.
Spread the mixture evenly into the prepared baking dish, smoothing out the top with a spatula.
Sprinkle the breadcrumbs evenly over the top of the mixture, followed by the shredded mozzarella or vegan cheese.
Cover the baking dish with aluminum foil and bake in the oven for 20 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Remove from the oven and let the bake rest for 5 minutes. Sprinkle with fresh parsley before serving.
Serve warm and enjoy your Lentil Rice and Veggie Bake!
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 5430 mg | 236% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 35.8 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1162 mg | 89% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3821 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
