Description
This vibrant Red Lentil Casserole combines fragrant spices, tender basmati rice, and nutritious red lentils with coconut milk and fresh vegetables. Baked to perfection, this dish offers a hearty, flavorful meal that’s both comforting and wholesome, garnished with fresh cilantro and a zesty lime wedge for an extra burst of freshness.
Ingredients
Scale
Main Ingredients
- 1 cup basmati rice
- 1 cup red lentils
- 1 medium sweet potato, diced small (¼ to ½ inch cubes)
- 1 medium orange bell pepper, diced
- 2 ½ cups vegetable broth
- 1 (13.5-ounce) can coconut milk
Spices & Oil
- 1 teaspoon neutral oil (canola or vegetable oil)
- 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
Garnish & 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 evenly.
- Rinse Rice & Lentils: Rinse the basmati rice under cold water repeatedly until the water runs clear to remove excess starch. Similarly, rinse the red lentils thoroughly and pick out any debris or small stones.
- Toast Spices: Heat the neutral oil in a pot over medium heat. Add the curry powder, garam masala, cumin, coriander, and ginger. Toast the spices for about 30 seconds while stirring constantly to release their aromas.
- Make Broth: To the toasted spices, add the kosher salt, vegetable broth, and coconut milk. Whisk the mixture well and bring it to a gentle simmer on the stove.
- Assemble Casserole: In a 9×13-inch baking dish, combine the rinsed basmati rice, rinsed red lentils, diced sweet potato, and diced orange bell pepper, mixing them evenly.
- Add Liquid: Pour the hot, simmering coconut broth over the rice and lentil mixture. Stir lightly to distribute, then cover the dish tightly with aluminum foil to trap steam.
- Bake: Place the covered casserole in the preheated oven and bake for 23 to 25 minutes, until the rice is fluffy and the lentils are mostly cooked through.
- Finish Baking: Remove the foil carefully and continue baking uncovered for an additional 10 to 15 minutes. This step helps absorb any excess liquid and develops a firmer texture.
- Serve: Once done, remove the casserole from the oven, stir gently, and garnish with chopped cilantro. Serve with fresh lime wedges on the side for added zest and brightness.
Notes
- Rinsing the rice and lentils thoroughly is key to ensuring a clean flavor and proper texture.
- Be careful not to over-toast the spices to avoid any bitterness; 30 seconds is enough.
- Covering the casserole tightly helps steam and cook the ingredients evenly.
- Use a 9×13-inch baking dish for even heat distribution and best results.
- Garnishing with cilantro and lime adds freshness and balances the richness of the coconut milk.
