Week 28 – Lentil Rice Casserol

DOWNLOAD THIS RECIPE AS A PDF

• PREP TIME: 10 minutes
• PREP TIME: 1.5 hours
• SERVES: 4
• calories per serving: 252

Ingredients

• 3 cups vegetable broth
• 3/4 cup lentils, uncooked
• 1/2 cup brown rice, uncooked
• 1 brown onion
• 2-3 medium carrots, chopped
• 1 handful fresh basil, chopped finely
• 1 small tomato, chopped
• 1/3 red pepper, chopped
• 1/4 tsp oregano
• 1/4 tsp thyme
• 2 cloves garlic, chopped finely
• 1/2-1 tsp sea salt, to taste
• Ground black pepper, to taste

Method

1. Rinse and drain lentils and set aside. Rinse and drain rice and set aside. Chop onion, carrots, basil, tomato, red capsicum, finely chop or crush garlic
2. Mix all ingredients in a casserole dish. Preheat oven to 160 degrees and when ready bake covered for 1 1/2 hours. Take care removing.
3. Serve in a bowl with salt and pepper (to taste)

1. NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.