Description
This Red Lentil Casserole is a flavorful and comforting dish combining basmati rice, red lentils, coconut milk, and a fragrant blend of Indian spices. Baked to perfection with sweet potatoes and bell peppers, it’s a hearty, nutritious meal that’s easy to prepare and perfect for a cozy dinner.
Ingredients
Scale
Grains and Legumes
- 1 cup basmati rice
- 1 cup red lentils
Spices and Seasonings
- 1 teaspoon neutral oil (canola or vegetable)
- 1 ½ tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- 1 teaspoon kosher salt
Liquids
- 2 ½ cups vegetable broth
- 1 (13.5-ounce) can coconut milk
Vegetables
- 1 medium sweet potato, diced small (¼ to ½ inch cubes)
- 1 medium orange bell pepper, diced
Garnish
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Rinse Rice & Lentils: Thoroughly wash the basmati rice under cold running water until it runs clear to remove excess starch. Rinse the red lentils carefully, picking out any debris or stones.
- Toast Spices: Heat the neutral oil in a pot over medium heat. Add curry powder, garam masala, ground cumin, ground coriander, and ground ginger. Toast the spices for about 30 seconds, stirring continuously to release their aromas without burning.
- Make Broth: Add kosher salt, vegetable broth, and coconut milk to the pot with the toasted spices. Whisk to combine and bring the mixture to a gentle simmer to meld the flavors.
- Assemble Casserole: In a 9×13 inch baking dish, combine the rinsed basmati rice, red lentils, diced sweet potato, and diced orange bell pepper, evenly mixing them together.
- Add Liquid: Pour the simmering spiced broth over the rice and vegetable mixture. Stir gently to distribute the liquid and ingredients evenly. Cover the dish tightly with aluminum foil to trap steam during baking.
- Bake: Place the casserole in the preheated oven and bake covered for 23 to 25 minutes, allowing the rice to cook through and the lentils to soften.
- Finish Baking: Remove the foil and continue baking uncovered for an additional 10 to 15 minutes. This step helps to absorb any excess liquid and lets the top slightly dry and set.
- Serve: Remove from the oven, stir the casserole gently to mix. Garnish with freshly chopped cilantro and serve with lime wedges for a fresh, zesty finish.
Notes
- Rinsing rice and lentils thoroughly is important to ensure a clean taste and prevent grit.
- Using a 9×13 inch baking dish provides the right depth for even cooking of rice and lentils.
- The baking times may vary slightly depending on your oven and rice brand; check for tenderness before removing.
- For added protein, consider serving with a side of yogurt or a boiled egg if your diet allows.
- This dish can be made vegan and gluten-free as is.
