Description
This comforting Red Lentil Casserole is a flavorful one-dish meal combining basmati rice, red lentils, and vibrant vegetables, seasoned with warming spices like curry powder and garam masala. Coconut milk and vegetable broth create a rich, creamy texture, while sweet potatoes and bell peppers add sweetness and crunch. Baked to perfection until the rice is fluffy and lentils tender, this casserole is garnished with fresh cilantro and served with lime wedges for a bright finish.
Ingredients
Scale
Grains and Legumes
- 1 cup basmati rice
- 1 cup red lentils
Spices and Seasonings
- 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 and 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 rinse the basmati rice under cold water until the water runs clear to remove excess starch. Also rinse the red lentils, picking out any debris or stones.
- Toast Spices: In a pot or deep skillet, heat the neutral oil over medium heat. Add the curry powder, garam masala, cumin, coriander, and ground ginger. Toast the spices for about 30 seconds, stirring constantly to release their fragrant oils without burning.
- Make Broth: Add the kosher salt, vegetable broth, and coconut milk to the pot with the toasted spices. Whisk to combine and bring the mixture to a gentle simmer.
- Assemble Casserole: In a 9×13-inch baking dish, combine the rinsed rice, rinsed lentils, diced sweet potato, and diced orange bell pepper. Mix evenly.
- Add Liquid: Pour the hot spiced broth over the rice and vegetable mixture in the baking dish. Stir gently to distribute everything evenly. Cover the dish tightly with aluminum foil to retain moisture while baking.
- Bake: Place the covered casserole in the preheated oven and bake for 23 to 25 minutes. This allows the rice to cook and become fluffy and the lentils to soften mostly.
- Finish Baking: Carefully remove the foil, then continue baking the casserole uncovered for an additional 10 to 15 minutes. This step helps absorb any excess liquid and develop a firmer texture.
- Serve: Remove the casserole from the oven, stir gently to combine. Garnish with freshly chopped cilantro and serve hot with lime wedges on the side for a zesty brightness.
Notes
- Rinsing the rice and lentils thoroughly is important to achieve the best texture and remove impurities.
- Toasting the spices enhances their flavors, making the dish more aromatic and vibrant.
- You can customize this casserole by adding other vegetables like spinach or peas if desired.
- This casserole can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Adjust the spice levels by modifying the amount of curry powder and garam masala to your taste preference.
