VEGGIE, LENTIL, AND RICE BAKE

VEGGIE, LENTIL, AND RICE BAKE
There is nothing like a vegan dish to set the road for clean eating.

What you need:
• 1 teaspoon vegetable oil
• ½ cup of uncooked long grain white rice
• 1 cup red lentils
• 2 ½ cups water
• 1/3 cup chopped celery
• 1 small, chopped onion
• 1 fresh, chopped tomato
• 1/3 cup of chopped celery
• 3 cloves of minced garlic
• 1/3 cup of chopped zucchini
• 1/3 cup of chopped carrots
• 1 teaspoon of ground cumin
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1 8 oz can of tomato sauce
• Salt and pepper (to taste)

How to make it:
1. Get a pot and put a cup of water in it. Add in the rice and let it boil.
2. Cover the pot and turn down the heat and simmer for about 20 minutes.
3. Pour in the lentils and the 1 ½ cups of water.
4. Boil and cook until the lentils are tender.
5. Pre-heat your oven to 175 degrees C or 350 degrees F.
6. Place the skillet over medium heat.
7. With some oil, saute the garlic and onion.
8. Add in the ½ cup of tomato sauce, tomato, zucchini, and carrots.
9. Stir in ½ the cumin, ½ the basil, ½ the oregano, pepper, and salt.
10. Cook until all vegetables are tender.
11. Get a casserole dish and place the rice, vegetables, and lentils in it.
12. Pour tomato sauce over them.
13. Sprinkle the remaining cumin, basil and oregano before baking until bubbly.
Note:
This recipe yields 6 servings, with 187 calories per serving with:
• 35.1 g of cqrbohydrates
• 1.5 g of fat
• 211 mg of sodium
• 0 mg of cholesterol
• 9.7 g of protein

Leave a Reply

Your email address will not be published. Required fields are marked *