Rice Lentils And Veggies Recipes

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LENTIL RICE AND VEGGIE BAKE

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

Provided by AMEZELL

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 15



Lentil Rice and Veggie Bake image

Steps:

  • 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 : Calories 187 calories, Carbohydrate 35.1 g, Fat 1.5 g, Fiber 8.1 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 211.5 mg, Sugar 4.6 g

½ cup uncooked long grain white rice
2 ½ cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
⅓ cup chopped celery
⅓ cup chopped carrots
⅓ 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

LENTIL RICE AND VEGGIE BAKE

This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen. I found this on another website, we enjoy this meal often, and its easy on the budget.

Provided by MommaKim

Categories     Vegan

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15



Lentil Rice and Veggie Bake image

Steps:

  • 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° F (175°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 mixed with remaining basil, oregano, and cumin.
  • Bake 30 minutes in the preheated oven, or until bubbly.
  • This really doesn't need to bake since there is no meat it is more to heat and let the tastes meld together, this I find does not need the full 30 minute We also substitute cooked brown rice.

Nutrition Facts : Calories 304.2, Fat 2.8, SaturatedFat 0.4, Sodium 324.4, Carbohydrate 56.8, Fiber 7.7, Sugar 4.8, Protein 15.4

1/2 cup uncooked long grain white rice
2 1/2 cups water
1 cup red lentil
1 teaspoon vegetable oil
1 small onion, chopped
3 garlic cloves, minced
1 fresh tomato, chopped
1/3 cup chopped celery
1/3 cup chopped carrot
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

RICE, LENTILS, AND VEGGIES

Make and share this Rice, Lentils, and Veggies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16



Rice, Lentils, and Veggies image

Steps:

  • Heat oil in a large skillet.
  • Add in carrots, celery, onion, rice, and lentils; cook for 5-7 minutes.
  • Stir in remaining ingredients; cover and simmer 30-45 minutes or until vegetables are tender.

Nutrition Facts : Calories 297, Fat 2.8, SaturatedFat 0.4, Sodium 337.6, Carbohydrate 55.7, Fiber 14.2, Sugar 7, Protein 14.1

1 tablespoon oil
1 cup sliced carrot
2 -3 stalks celery, chopped
1 onion, chopped
1 cup long-cooking rice, uncooked
1 cup dried lentils, rinsed
2 (10 3/4 ounce) cans vegetable broth
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 garlic cloves, minced
pepper
2 tablespoons ketchup (I omit this)
1 (1/2 ounce) packet flavor boost concentrated vegetable broth (Swanson brand, my addition)
2 (14 1/2 ounce) cans stewed tomatoes
1 (10 ounce) package frozen spinach, thawed and squeezed dry

LENTIL, RICE, AND VEGGIE SOUP

A recipe I came up with for lentils. Makes a large pot for lots of leftovers or to feed lots of people. High-fiber, healthy.

Provided by clashcity19

Categories     Medium Grain Rice

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 15



Lentil, Rice, and Veggie Soup image

Steps:

  • Heat oil or butter and saute onion and garlic for 3 minutes.
  • Add chicken broth, celery, carrots, cabbage, and tomato along with about 2 cups of water. Bring to a boil and allow to simmer about 2 minutes.
  • Add rice and lentils. Continue adding appropriate amount of water and then season, to taste, with the powdered bullion, cumin, curry, and salt & pepper.
  • Bring to a boil and reduce heat to medium to simmer.
  • Stir occasionally, adding more water/spices/seasoning as needed.
  • Simmer for at least 45 minutes or until lentils are soft and rice is cooked.

Nutrition Facts : Calories 223.2, Fat 3.1, SaturatedFat 0.5, Sodium 179.3, Carbohydrate 41.9, Fiber 6.1, Sugar 5.4, Protein 7.4

1 medium white onion, chopped
1 -2 teaspoon garlic, minced
4 carrots, chopped
2 large celery ribs, chopped
1/4 head green cabbage, chopped
1/2 cup canned chili-ready tomatoes (or canned diced or stewed tomato)
1 cup lentils
1 cup medium-grain white rice, uncooked
1 (8 ounce) can chicken broth
1/2 teaspoon ground cumin (or to taste)
1/2 teaspoon curry powder (or to taste)
1 tablespoon olive oil (or butter)
tomato & chicken powdered bouillon, to taste
salt, to taste
pepper, to taste

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