Description
This vibrant Red Lentil Casserole combines basmati rice, red lentils, fragrant spices, and creamy coconut milk baked together with sweet potatoes and bell peppers. The dish boasts warm curry flavors and a comforting texture, making it a perfect hearty vegetarian main course. Garnished with fresh cilantro and served with lime wedges, it’s a deliciously wholesome and aromatic meal.
Ingredients
Scale
Grains & Legumes
- 1 cup basmati rice
- 1 cup red lentils
Spices & Oils
- 1 teaspoon neutral oil (canola, vegetable)
- 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
Liquids
- 2 ½ cups vegetable broth
- 1 (13.5-ounce) can coconut milk
Vegetables
- 1 medium sweet potato, diced small (¼ to ½ inch cubes)
- 1 medium orange bell pepper, diced
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: Thoroughly wash the basmati rice under cold running water until the water runs clear to remove excess starch. Rinse the red lentils carefully, discarding any debris or impurities.
- Toast Spices: In a pot over medium heat, warm the neutral oil. Add the curry powder, garam masala, cumin, coriander, and ginger. Stir and toast the spices for about 30 seconds until fragrant to release their full aroma.
- Make Broth: Pour the kosher salt, vegetable broth, and coconut milk into the pot with toasted spices. Whisk the mixture and bring it to a gentle simmer, allowing the flavors to meld.
- Assemble Casserole: In a 9×13-inch baking dish, combine the rinsed basmati rice, red lentils, diced sweet potato, and diced orange bell pepper evenly.
- Add Liquid: Carefully pour the hot simmering broth over the rice and vegetable mixture. Stir to blend the ingredients, then cover the dish tightly with aluminum foil to trap steam during baking.
- Bake: Place the covered casserole dish in the preheated oven and bake for 23 to 25 minutes, until the rice is fluffy and the lentils have softened significantly.
- Finish Baking: Remove the foil and continue baking the casserole uncovered for another 10 to 15 minutes. This step helps absorb any remaining excess liquid and further cooks the sweet potatoes.
- Serve: Once baked, stir the casserole gently. Garnish with freshly chopped cilantro and serve warm alongside lime wedges for squeezing over individual portions.
Notes
- Rinsing the rice and lentils thoroughly ensures a cleaner flavor and prevents mushiness.
- Toasting the spices is crucial for unlocking their aromatic oils and intensifying flavor.
- Use a baking dish with a tight-fitting foil cover to steam the casserole properly while baking.
- For extra creaminess, you can stir in additional coconut milk before serving if desired.
- This dish is naturally vegetarian and can be made vegan by ensuring the vegetable broth is vegan-friendly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
