Lentil Rice and Veggie Bake Recipe

Ingredients <br>- 1/2 cup uncooked long grain white rice <br>- 2 1/2 cups water <br>- 1 cup red lentils <br>- 1 teaspoon vegetable oil <br>- 1 small onion, chopped <br>- 3 cloves garlic, minced <br>- 1 fresh tomato, chopped <br>- 1/3 cup chopped celery <br>- 1/3 cup chopped carrots <br>- 1/3 cup chopped zucchini <br>- 1 (8 ounce) can tomato sauce <br>- 1 teaspoon dried basil <br>- 1 teaspoon dried oregano <br>- 1 teaspoon ground cumin <br>- salt and pepper to taste <br><p></p>Directions <br>step 1: Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender. <br>step 2: Preheat oven to 350 degrees F (175 degrees C). <br>step 3: Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender. <br>step 4: In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin. <br>step 5: Bake 30 minutes in the preheated oven, until bubbly. <br>

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
step 1: Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
step 4: In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
step 5: Bake 30 minutes in the preheated oven, until bubbly.

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