000B3D67-2FE1-403A-88D7-AA80983C07DC

40 min

Oven-baked Lentil Rice

A recent discovery: cooking rice in the oven! Easy to prepare and after a little wait, it’s ready. The protein from the lentils and nuts make this a filling meal, so you won’t be left hungry.

Ingredients

4 servings

400 g
200 g
1
1
250 g
100 g

Canned lentils
Rice (brown)
Aubergine
Fennel
Cherry tomatoes
Cashews

400 ml
1 tea sp
1 TBL sp
1 TBL sp
2 tea sp
1
2 cloves

Bouillon (vegetable)
Nutmeg
Paprika powder
Curry Powder
Cinnamon
Lemon
Garlic

Prep

10 min

  1. Mince garlic
  2. Cut aubergine into cubes
  3. Cut away the fennel stalks and cut like an onion into medium thick strips
  4. Halve cherry tomatoes
  5. Preheat oven to 200°C

Cook

30 min

Make bouillon

soupPan

Sauté aubergine, fennel, nutmeg, paprika powder, curry powder, cinnamon, garlic

use plenty of oil, medium/high heat ~5 min

Add rice, cherry tomatoes, lentils, cashew nuts, bouillon

drain lentils before adding, mix ~1 min

oven

Add everything to an oven form, cover with aluminium foil and bake

~25 min at 200°C

Squeeze lemon when serving and add salt and pepper to taste

waves

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