Looking for a hearty meatless meal that doesn’t skimp on comfort? This Red Lentil and Rice Casserole is everything you want in a cozy dinner: nourishing, creamy, and packed with plant-based protein. With pantry staples like lentils, rice, and spices, it’s budget-friendly and perfect for busy weeknights or meal prep.
💚 Why You’ll Love This Red Lentil and Rice Bake
This casserole is simple to make yet incredibly satisfying. It’s:
✔️ High-protein & fiber-rich
✔️ Vegan- and vegetarian-friendly
✔️ One-dish wonder – easy to prep and clean up
✔️ Freezer-friendly & meal-prep ready
✔️ Made with pantry staples
Whether you’re trying to eat more plant-based or just want a comforting dish without the heaviness, this casserole checks all the boxes.
🛒 Ingredients You’ll Need
- Red lentils – cook quickly and become tender and creamy
- White or brown rice – adds bulk and texture
- Onion + garlic – builds a flavorful base
- Carrots + celery (optional) – for extra veggies
- Vegetable broth – cooks the grains and infuses flavor
- Olive oil – for sautéing
- Spices – cumin, turmeric, paprika, thyme, salt & pepper
- Optional: nutritional yeast or shredded cheese for richness
🔄 Customization Ideas
- Add chopped spinach, kale, or zucchini for extra greens
- Use brown rice (increase cook time slightly)
- Stir in coconut milk or top with vegan cheese for creaminess
- Add a squeeze of lemon juice before serving for brightness
🧊 Storage & Reheating
- Keeps in the fridge for up to 4–5 days
- Reheat in the microwave or oven with a splash of broth
- Can be frozen in individual portions for easy lunches
📖 Red Lentil and Rice Casserole Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves: 6
Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced (optional)
- 1 stalk celery, diced (optional)
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 tsp dried thyme
- Salt & black pepper, to taste
- 1 cup uncooked red lentils, rinsed
- 3/4 cup white rice (or brown rice for longer cooking time)
- 3 cups vegetable broth
- Optional toppings: nutritional yeast, vegan cheese, fresh parsley
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13″ casserole dish.
- In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, carrot, and celery for 4–5 minutes until softened.
- Stir in cumin, turmeric, paprika, thyme, salt, and pepper. Cook for 1 minute until fragrant.
- In a large mixing bowl, combine the sautéed veggies, rinsed red lentils, uncooked rice, and vegetable broth. Mix well.
- Pour mixture into the prepared casserole dish. Cover tightly with foil.
- Bake for 45–50 minutes, or until the rice and lentils are fully cooked and the liquid is absorbed.
- Remove from the oven and let it rest for 5–10 minutes before serving. Sprinkle with parsley or nutritional yeast, if desired.
Healthy, wholesome, and deeply satisfying, this Red Lentil and Rice Casserole is a plant-based comfort classic you’ll return to again and again.