SUPER easy Curried Lentils and Rice Casserole

This recipe comes directly from a website that is jam-packed with wonderful recipes. Check out It is a fantastic resource.

This recipe is perfect for those days when you have at-home tasks to complete during the afternoon, but will be away from home during the time that you normally get dinner cooking. The recipe comes together in a about 15 minutes. Then you throw it in the oven for 2 hours covered… crank up the temp a bit and bake it a little longer and it’s ready to go. And, actually, I think I ended up doing about 2 hours total, so you can play around with the baking time a bit to fit your schedule.

Oh – and it is DELICIOUS! Perfect to serve with a salad or side vegetable. If you happen to have some almond cheese on hand (see recipe on this blog), it is a fantastic addition when serving the dish.

1 tbsp (or so) or olive or coconut oil

1 med. onion, chopped

1-2 tbsp. finely chopped fresh ginger

1 tsp. dried tumeric

2 tsp curry powder

1 tsp. cumin

1 tsp. coriander

1/2 tsp. cinnamon

2 tsp salt

4 carrots, sliced (I sliced them a bit thicker – maybe 1/4 inch)

1 1/2 cups french lentils (yes, use french)

1 cup long grain brown rice (I used short grain brown rice – tasted great)

5 cups water

1 can (not “lite”) coconut milk

Preheat oven to 350 degrees.

Saute onion in oil until soft (about 5-6 minutes). Add ginger, turmeric, spices, and salt. Continue to saute for another 2 minutes until fragrant.

Place onion-spice mixture into a large casserole dish. Add carrots, lentils, rice, water and coconut milk and mix well. Cover and bake for about 2 hours (I did about 1 1/2 hours). Then, turn up oven to 425, remove cover, and bake for another 20-30 minutes (I did about 15-20 minutes) to let excess liquid cook off. Stir and serve.

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