Lentil Rice and Veggie Bake

Ingredients

• 1/2 cup uncooked long grain white rice
• 2 1/2 cups water
• 1 cup red lentils
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 fresh tomato, chopped
• 1/3 cup chopped celery
• 1/3 cup chopped carrots
• 1/3 cup chopped zucchini
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C).

2. Heat the vegetable oil in a large pot over medium heat. Cook the chopped onion, celery, carrots and zucchini for 5 minutes until softened.

3. Add the minced garlic and cook for 1 minute, stirring constantly.

4. Stir in the chopped fresh tomato, tomato sauce, dried basil, dried oregano, ground cumin, and salt and pepper to taste. Cook for 3 minutes.

5. Stir in the uncooked rice, red lentils and water, and bring to a boil.

6. Transfer the mixture to a 9x13 inch (23x33 cm) baking dish and cover tightly with foil.

7. Bake covered for 40 minutes.

8. Remove the foil and bake for 10 more minutes until the rice and lentils are tender and the liquid is absorbed. Let stand 5 minutes before serving.