Lentils and Rice Casserole {Freezer Meal}
My older sister shared this recipe with me when I first told her I joined my church's freezer meal ministry. She suggested this meal since it was easy, inexpensive, and something I could make for myself (I'm a vegetarian) in addition for others.
This meal has been requested by those who've had it before, vouching for its tastiness.
This recipe is super easy to prepare: just chop the onion, mix ingredients, bake, cool, and freeze. That's it. It's healthy, gluten free, dairy free, and vegetarian. The lentils add some protein punch. Use any type of rice you prefer. I use basmati.
Note: you don't need to cook the rice or lentils before making and baking the casserole.
This meal has been requested by those who've had it before, vouching for its tastiness.
This recipe is super easy to prepare: just chop the onion, mix ingredients, bake, cool, and freeze. That's it. It's healthy, gluten free, dairy free, and vegetarian. The lentils add some protein punch. Use any type of rice you prefer. I use basmati.
Note: you don't need to cook the rice or lentils before making and baking the casserole.
Servings 10 cups
Ingredients
- 1 cup yellow onion, chopped
- 1 cup uncooked rice
- 1 cup dried lentils
- 14 oz. crushed or diced tomatoes with juice
- 1 tbsp dried rosemary
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 4 cups vegetable broth
Instructions
- Spray baking dish with non-stick spray.
- Dump all ingredients in baking dish and stir.
- Cover and bake at 350°F for about 90 minutes, stirring every 30 minutes. Bake until bubbling and juice is evaporated.
- Let cool before freezing, then cover with plastic wrap and lid.
- To prepare: thaw in fridge and warm in oven, or scoop servings and warm in microwave.