Description
This comforting Red Lentil Casserole combines fragrant basmati rice, protein-rich red lentils, and vibrant vegetables in a spiced coconut milk broth. Infused with curry powder, garam masala, and warming spices, this baked dish offers a hearty, flavorful meal perfect for a nutritious weeknight dinner.
Ingredients
Scale
Grains and Legumes
- 1 cup basmati rice
- 1 cup red lentils
Spices & Seasoning
- 1 teaspoon neutral oil (canola, vegetable)
- 1 ½ tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- 1 teaspoon kosher salt
Liquids
- 2 ½ cups vegetable broth
- 1 (13.5-ounce) can coconut milk
Vegetables
- 1 medium sweet potato, diced small (¼ to ½ inch cubes)
- 1 medium orange bell pepper, diced
Garnish & Serving
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Rinse Rice & Lentils: Thoroughly wash the basmati rice under cold running water until the water runs clear. Rinse the red lentils carefully, removing any debris or impurities.
- Toast Spices: Heat the neutral oil in a pot over medium heat. Add the curry powder, garam masala, ground cumin, coriander, and ginger. Stir and toast the spices for about 30 seconds until fragrant.
- Make Broth: To the pot with toasted spices, add the kosher salt, vegetable broth, and canned coconut milk. Whisk the mixture well and bring it to a simmer to develop the flavors.
- Assemble Casserole: In a 9×13 inch baking dish, combine the rinsed rice, red lentils, diced sweet potato, and diced orange bell pepper. Mix them evenly.
- Add Liquid: Pour the hot spiced broth over the rice and lentil mixture in the baking dish. Stir gently to combine, then cover the dish tightly with aluminum foil.
- Bake: Place the covered casserole in the preheated oven and bake for 23 to 25 minutes. The rice should become fluffy and the lentils mostly softened by this time.
- Finish Baking: Remove the foil from the casserole and continue baking uncovered for an additional 10 to 15 minutes. This allows excess liquid to be absorbed and the top to firm up slightly.
- Serve: Stir the casserole gently before serving. Garnish with chopped cilantro and serve with fresh lime wedges for squeezing over each portion.
Notes
- Rinsing rice and lentils thoroughly helps remove excess starch and impurities, ensuring a better texture.
- Toasting spices briefly enhances their aroma and deepens the flavor of the dish.
- Using a covered casserole dish during baking traps steam, allowing the rice and lentils to cook evenly.
- Uncovering the casserole at the end helps to evaporate any extra liquid, resulting in a more cohesive texture.
- Customize the spice level by adjusting the amount of curry powder and garam masala according to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes baking plus 10-15 minutes finishing bake, total approx. 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian-inspired
