Lentil and Rice Casserole

55 mins (prep 15, cooking 40)
20 ingredients
4-6 servings
This dish is a very hearty, healthy main meal, perfect for cold days when a filling hot dinner is just what you need. It's SUPER low in fat, but full of all the good stuff.Another recipe from Jenny Stacey's What's Cooking Vegetarian.Feel free to use brown or wild rice if you prefer.I added a tiny bit of water with the vegetables & will be adding mushrooms when I make it next time. I think serving with some crusty bread would be a good idea.

Categories:  <-60-mins , stew , peppers , seasonal , tomato , equipment , one-dish-meal , diabetic , time-to-make , vegan , winter , main-dish , inexpensive , green~yellow-beans , vegetarian , vegetable , stove-top ,
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Serving Size (502.32 g)
Servings 4
Amount per Serving
Calories 179.23 Calories from Fat 13.23
% Daily Value *
Total Fat 1.47g 9.03%
Saturated Fat 0.28g 5.56%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 139.61mg 23.27%
Total Carbohydrate 31.59g 42.12%
Dietary Fiber 5.51 g 88.15%
Sugars 6.49 g %
Protein 5.44g 43.55%
Vitamin A 12651.52IU% Vitamin C 8.67mg%
Calcium 50.08mg% Iron 1.76mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
split red lentils, long-grain white rice, red, chopped tomatoes, ground cumin, broccoli florets, sweet corn, fresh basil, salt & pepper, fresh basil