Lentil Rice and Veggie Bake recipe

6 servings

1/2 cup uncooked long grain white rice

2 1/2 cups water

1 cup red lentils

1 teaspoon vegetable oil

1 small onion, chopped

3 cloves garlic, minced

1 fresh tomato, chopped

1/3 cup chopped celery

1/3 cup chopped carrots

1/3 cup chopped zucchini

1 (8 ounce) can tomato sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon ground cumin

salt and pepper to taste

Place the rice and 1 cup water in a pot, and bring to a boil.

Cover, reduce heat to low, and simmer 20 minutes.

Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil.

Cook 15 minutes, or until tender.

Preheat oven to 350 degrees F (175 degrees C).

Heat the oil in a skillet over medium heat, and stir in the onion and garlic.

Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce.

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 sauce, and sprinkle with remaining basil, oregano, and cumin.

Bake 30 minutes in the preheated oven, until bubbly.