Lentil Casserole with Rice and Tomatoes
A hearty, budget-friendly casserole that combines earthy lentils, fluffy rice, and juicy tomatoes under a golden breadcrumb topping. Perfect for a cozy weeknight dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 16g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 375°F. In a large oven-safe skillet or casserole dish, heat 2 tbsp olive oil over medium heat. Add 1 chopped onion and cook until soft and translucent, about 5 minutes.
Step 2
Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute. Add 1 cup dried lentils, 0.5 cup rice, and 1 can diced tomatoes (with their juices).
Step 3
Pour in 2.5 cups vegetable broth. Bring to a simmer, then remove from heat. Season with salt and pepper to taste.
Step 4
Sprinkle 0.5 cup breadcrumbs evenly over the top. Bake uncovered until the liquid is absorbed and the top is golden and crisp, about 30-35 minutes.
Step 5
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Tools you’ll need
- Oven-safe skillet or casserole dish
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
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