Rating: 4.2 stars
171 Ratings
  • 5 star values: 65
  • 4 star values: 79
  • 3 star values: 23
  • 2 star values: 3
  • 1 star values: 1

This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

187 calories; protein 9.7g; carbohydrates 35.1g; fat 1.5g; sodium 211.5mg. Full Nutrition