Description
A creamy, spiced, one-dish vegetarian bake made with red lentils, rice, coconut milk, and curry spices — a perfect dump-and-bake dinner for busy nights.
Ingredients
1 cup basmati rice
1 cup red lentils
1 tsp neutral oil
1½ tbsp curry powder
1 tsp garam masala
1 tsp cumin
½ tsp coriander
½ tsp ground ginger
1 tsp kosher salt
2½ cups vegetable broth
13.5 oz coconut milk
1 medium sweet potato, diced
1 orange bell pepper, diced
Cilantro and lime wedges for serving
Instructions
1. Preheat oven to 375°F.
2. Rinse rice and lentils until water runs clear.
3. Toast spices in oil for 30 seconds to bloom.
4. Add salt, broth, and coconut milk; bring to a simmer.
5. In a 9×13 dish, combine rice, lentils, sweet potato, and bell pepper.
6. Pour simmering broth over mixture and stir.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake 10–15 minutes more until liquid is absorbed.
9. Stir and serve with cilantro and lime.
Notes
Use full-fat coconut milk for a richer texture.
Rinse rice thoroughly to prevent gumminess.
Add greens or chickpeas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Vegetarian, Indian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: red lentil casserole, vegetarian bake, healthy casserole