A veggie filled casserole with rice and lentils with optional cheese topping. You could also add various beans (navy, black, chiskpeas, kidney) or veggies [fresh tomatoes (seeded and peeled), brocolli, peas, beans, corn]. Skipping the cheese will obviously plummet the calories!

Ingredients

1	tbsp olive oil
1	tbsp garlic, minced
1/2	cup onion, diced
1	cup celery, diced
1	cup carrots, diced
1 1/2	cups zucchini, diced
3	cups tomato sauce
1/8	tsp salt
1	tsp pepper
2	cups cooked rice
1/2	cup red lentils
3/4	cup cheddar cheese, shredded
3/4	cup mozzarella cheese, shredded

Directions

1. Preheat oven to 375 F.
   
   
2. Heat olive oil in deep pot or pan with garlic and onion over medium heat.
   
   
3. Add other veggies and tomato sauce.
   
   
4. Add uncooked small red lentils (if using cooked, add lentils with rice)
   
   
5. Season with salt and pepper; if you like add some oregano and basil.
   
   
6. Reduce heat to low, cover and simmer 10 minutes.
   
   
7. Remove from heat and add cooked rice. Mix well.
   
   
8. Pour into casserole dish and top with cheeses.
   
   
9. Bake for 20-30 minutes until bubbly.
   
   

Categories

Rice, Vegetables, Main Dish, Side Dish, American, Advance, Bake, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in vitamin A