Lentil Casserole with Rice and Tomatoes

Ingredients

• 2 tbsp olive oil
• 1 medium, chopped onion
• 2 cloves, minced garlic
• 1 cup dried lentils
• ½ cup long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 2.5 cups vegetable broth
• ½ cup breadcrumbs

Instructions

1. 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.

2. 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).

3. 3

   Pour in 2.5 cups vegetable broth. Bring to a simmer, then remove from heat. Season with salt and pepper to taste.

4. 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.

5. 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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