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Red Lentil Casserole

Comforting Red Lentil Casserole for Quick Family Dinners

This quick Vegetarian Red Lentil Casserole combines creamy coconut milk with hearty red lentils and vibrant vegetables, making it a comforting meal for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Basmati Rice If you don't have any, long-grain white rice works well too.
  • 1 cup Red Lentils Always opt for red/orange lentils for the best results.
  • 2 tablespoons Neutral Oil Aids in toasting the spices; any light oil like canola will do.
  • 2 teaspoons Curry Powder Feel free to adjust based on your taste preferences.
  • 1 teaspoon Garam Masala Optional but highly recommended.
  • 1 teaspoon Ground Cumin Adjust to suit your palate.
  • 1 teaspoon Ground Coriander Contributes warmth and zest.
  • 1 teaspoon Ground Ginger Can be increased for a bolder flavor.
  • 1 teaspoon Ground Cinnamon Experiment with the amount to taste.
  • 1 teaspoon Kosher Salt Using Diamond Crystal kosher salt can yield the best results.
  • 3 cups Vegetable Broth Chicken broth is a great substitute for non-vegetarian twist.
  • 1 can Coconut Milk More broth can be used as a dairy-free alternative.
  • 1 medium Sweet Potato Dice into small, even cubes for perfect cooking.
  • 1 medium Orange Bell Pepper Feel free to swap with veggies like zucchini or cauliflower.
For Garnish
  • 1/4 cup Chopped Cilantro Optional but highly delightful!
  • 2 wedge Lime Wedges Serve alongside for a zesty finish.
  • 1/2 cup Raw Unsalted Cashews When toasted, they provide a crunchy texture.

Equipment

  • medium-sized pot
  • 9x13-inch baking dish
  • Aluminum foil

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Rinse 1 cup of basmati rice and 1 cup of red lentils thoroughly.
  3. In a medium-sized pot, heat 2 tablespoons of neutral oil over medium heat. Add 2 teaspoons of curry powder, 1 teaspoon of garam masala, and a pinch of cumin, coriander, ginger, and cinnamon. Toast for about 30 seconds.
  4. Pour in 3 cups of vegetable broth and 1 can of coconut milk into the pot. Whisk and bring to a gentle simmer.
  5. In a 9x13 inch baking dish, combine the rinsed basmati rice, lentils, 1 diced sweet potato, and 1 diced orange bell pepper. Stir well.
  6. Pour the simmering broth mixture over the rice and vegetable combination in the baking dish and gently stir.
  7. Cover tightly with aluminum foil and bake for 25-30 minutes.
  8. Remove from oven, uncover, and sprinkle a handful of raw unsalted cashews on top. Return to oven for an additional 5 minutes.
  9. Garnish with chopped cilantro and lime wedges before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 50IUVitamin C: 120mgCalcium: 4mgIron: 15mg

Notes

Rinse lentils and rice thoroughly to achieve a light, fluffy texture. Toasting spices enhances flavors significantly.

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