Description
A flavorful and comforting Red Lentil Casserole combining fragrant spices, red lentils, basmati rice, sweet potato, and bell pepper, all baked together in a creamy coconut curry sauce for a hearty and nutritious meal.
Ingredients
Scale
Main Ingredients
- 1 cup basmati rice
- 1 cup red lentils
- 1 teaspoon neutral oil (canola oil, etc.)
- 1 and 1/2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1 teaspoon kosher salt
- 2 and 1/2 cups vegetable broth
- 13.5 ounce can of coconut milk
- 1 medium sweet potato, diced small (1/4 to 1/2 inch cubes)
- 1 medium orange bell pepper, diced
For Serving
- Chopped cilantro
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole.
- Rinse Ingredients: Rinse the basmati rice in a fine mesh sieve under running water until clear. Similarly, rinse and sort the red lentils, removing any stones or broken pieces.
- Toast Spices: Heat a medium pot over medium heat and add the oil. Once the oil is hot, add curry powder, garam masala, cumin, coriander, and ginger. Stir frequently and toast spices for about 30 seconds to release their aromas.
- Add Liquids and Salt: Pour in kosher salt, vegetable broth, and coconut milk into the pot and whisk to combine. Bring the mixture to a rapid simmer over medium-high heat.
- Prepare Baking Dish: In a 9×13 inch baking dish, combine the rinsed lentils and rice with the diced sweet potato and orange bell pepper, mixing gently.
- Combine and Pour: Carefully pour the simmering broth and spice mixture over the rice and lentil mixture in the baking dish. Stir lightly to distribute ingredients evenly.
- Bake Covered: Cover the dish tightly with foil or an inverted sheet pan and place it on the middle rack of the oven. Bake for 23 to 25 minutes until the rice is fluffy and lentils have softened.
- Finish Baking Uncovered: Remove the cover and continue baking uncovered for another 10 to 15 minutes to allow excess liquid to evaporate and the casserole to set.
- Serve: Remove from oven, stir the casserole gently, then garnish with chopped cilantro and a squeeze of fresh lime. Serve warm and enjoy!
Notes
- Rinsing the rice and lentils removes excess starch and impurities, resulting in better texture and flavor.
- To toast spices properly, ensure the oil is hot but not smoking, and stir constantly to avoid burning.
- If coconut milk is not available, canned evaporated milk could be a substitute, but expect a difference in flavor and richness.
- This casserole is great for meal prep and can be refrigerated for up to 4 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Keywords: red lentil casserole, vegan casserole, coconut curry, baked lentils, easy vegetarian meal, basmati rice dish, one-dish meal
