Lentil and rice casserole

Name: Lentil and rice casserole
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g brown rice; 200 g red lentils; 500 ml vegetable broth; 2 pcs onion; 2 pcs yellow bell pepper; 15 ml olive oil; 1 pcs garlic; 2 pcs eggs; 2 tbsp chopped parsley; 100 ml cream; to taste salt; to taste black pepper; 15 g butter; 10 g pine nuts

A casserole made with red lentils, rice, bell peppers, and onions, baked with eggs and cream.

Total: 1 h 15 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 522
Protein: 21 g
Fat: 18 g
Carbs: 73 g

Ingredients

for 4 servings

brown rice150 g
red lentils200 g
vegetable broth500 ml
onion2 pcs
yellow bell pepper2 pcs
olive oil15 ml
garlic1 pcs
eggs2 pcs
chopped parsley2 tbsp
cream100 ml
saltto taste
black pepperto taste
butter15 g
pine nuts10 g

Method

9 steps

Boil the brown rice in broth until cooked.
Rinse the red lentils and boil until soft.
Dice the onion and bell pepper, and mince the garlic.
Heat olive oil in a pan and sauté the onion, pepper, and garlic until soft.
In a large bowl, mix the cooked rice, lentils, sautéed vegetables, parsley, eggs, and cream.
Season the mixture with salt and black pepper to taste.
Grease a baking dish with butter and transfer the mixture into it.
Sprinkle with pine nuts on top.
Bake in an oven preheated to 180°C for 30-40 minutes until golden brown.