Lentil Rice and Veggie Bake Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	158.37 Kcal (663 kJ)
Calories from fat	10.61 Kcal
		% Daily Value*
Total Fat	1.18g	2%
Sodium	93.5mg	4%
Potassium	480.62mg	10%
Total Carbs	27.47g	9%
Sugars	2.38g	10%
Dietary Fiber	10.99g	44%
Protein	9.69g	19%
Vitamin C	9.4mg	16%
Vitamin A	0.1mg	2%
Iron	3.3mg	18%
Calcium	52.3mg	5%

Amount Per 100 g
Calories	79.53 Kcal (333 kJ)
Calories from fat	5.33 Kcal
		% Daily Value*
Total Fat	0.59g	2%
Sodium	46.95mg	4%
Potassium	241.35mg	10%
Total Carbs	13.79g	9%
Sugars	1.2g	10%
Dietary Fiber	5.52g	44%
Protein	4.87g	19%
Vitamin C	4.7mg	16%
Iron	1.7mg	18%
Calcium	26.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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