Tomato, Lentil and Rice Bake
A comforting oven bake of tender rice, lentils and sweet pepper in a garlicky tomato sauce with oregano.
15 min
Prep
80 min
Cook
4
Serves
535
Calories
Macros · per serving
17g protein
94g carbs
9g fat
Ingredients
For 4 servings
- 300 g long-grain white rice
- 480 g drained canned lentil
- 400 g canned diced tomato
- 150 g onion
- 150 g red bell pepper
- 3 clove garlic
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- 0.75 tsp salt
- 0.25 tsp black pepper
- 500 ml water
Instructions
- 1
Preheat the conventional oven to 190°C / 375°F with a rack in the middle. Finely chop the onion, deseed and finely dice the pepper, and mince the garlic. Drain and rinse the lentils; 480 g drained is approximately two 400 g cans.
- 2
In a deep 3.5-litre oven-safe baking dish, combine the uncooked rice, lentils, tomatoes with their juice, onion, pepper, garlic, olive oil, oregano, paprika, salt and black pepper. Pour in the 500 ml cold water and stir thoroughly. Level the mixture and press any exposed rice beneath the liquid.
- 3
Cover tightly with an oven-safe lid or tightly crimped foil. Bake for 65 minutes at 190°C / 375°F. Carefully lift the cover away from your face and check the rice. It should be tender with most of the liquid absorbed, and the centre must reach at least 74°C / 165°F on a food thermometer. If necessary, cover again and bake for another 5 minutes.
- 4
Remove from the oven and leave covered for 10 minutes so the rice finishes absorbing the sauce. Gently stir, then divide into four portions.
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