Red Lentil and Rice Casserole

There’s something undeniably comforting about settling in for a cozy meal that brings warmth to both body and soul. Red Lentil and Rice Casserole is exactly that—a satisfying blend of tender, ruby-hued lentils and fluffy long-grain rice mingled with a melody of spices that dance on your palate. Beginners and seasoned home cooks alike will find this dish surprisingly simple yet deeply rewarding, with hands-on time of just 15 minutes, an oven bake of 35 minutes, and a gentle 10-minute rest before diving in. Clocking in at around 350 calories per serving, it makes a hearty lunch or dinner, whether you’re feeding a family, hosting friends, or prepping meals for the week ahead.

More than just a recipe, this casserole feels like a warm hug on a chilly evening. I still remember the first time I tucked into a bubbling pan fresh from the oven—every spoonful carried the earthy richness of cumin and coriander, the sunny warmth of turmeric, and the gentle sweetness of carrots and onions. When I made it again for my neighbors during a springtime gathering, their delighted smiles convinced me that this is a family favorite in the making. The best part? It’s vegetarian, easily turned vegan by skipping the Parmesan, and meal-prep friendly without sacrificing flavor or texture. Let’s dive into what makes this Red Lentil and Rice Casserole such a wholesome star in the kitchen.

KEY INGREDIENTS IN RED LENTIL AND RICE CASSEROLE

Before we get our hands dirty, let’s acquaint ourselves with the vibrant lineup of ingredients that bring this dish to life. Each component plays its own role in building layers of flavor, texture, and nutrition—together they create a balanced, nourishing meal you’ll want to make again and again.

• Red lentils

These fast-cooking legumes add a silky, almost creamy consistency to the casserole while infusing it with plant-based protein and a gentle, earthy flavor.

• Long-grain white rice

When rinsed and drained, this rice bakes up light and fluffy, balancing the soft lentils and soaking up the savory broth and spices.

• Olive oil

A drizzle of high-quality olive oil is the foundation for sautéing aromatics and helps the spices bloom, bringing out their full, fragrant potential.

• Onion

Finely chopped, onions become sweet and tender as they sauté, forming a flavorful base that ties the dish together.

• Garlic

Just a couple of cloves, minced, elevate the casserole with a punch of savory warmth that cuts through the richness of legumes and rice.

• Carrot

Diced carrots introduce pops of color and a mild sweetness, complementing the spice blend with natural sugars that caramelize gently as they cook.

• Ground cumin

Warm and slightly nutty, this spice offers a hint of smokiness that deepens the overall flavor profile.

• Ground coriander

With its citrusy, floral undertones, coriander brightens the dish and pairs beautifully with the earthier spices.

• Turmeric

A golden-hued spice that adds warmth and a subtle bitterness, along with an inviting amber color.

• Paprika

Whether you choose sweet or smoked, paprika rounds out the spice mix with a mellow warmth and vibrant red hue.

• Salt

Seasoned to taste, salt enhances every ingredient, ensuring a well-balanced, savory casserole.

• Vegetable broth

The cooking liquid not only hydrates the rice and lentils but also infuses them with additional depth and umami.

• Canned diced tomatoes

Drained of excess liquid, these lend a tangy sweetness and create little bursts of juicy texture throughout.

• Fresh parsley

Chopped parsley is stirred in at the end, adding a bright, herbal lift and a dash of fresh green color.

• Parmesan cheese (optional)

A sprinkling of grated Parmesan brings a salty, nutty finish—skip or swap for a vegan alternative if you prefer.

• Freshly ground black pepper

A quick grind of pepper at the end adds just the right amount of heat and complexity.

HOW TO MAKE RED LENTIL AND RICE CASSEROLE

Bringing together simple pantry staples and fresh aromatics, this recipe unfolds in two parts: stovetop prep and oven baking. Follow these steps in order, and you’ll be rewarded with a casserole that’s tender, flavorful, and effortlessly comforting.

1. Preheat your oven to 375°F (190°C). This ensures the casserole bakes evenly and the rice and lentils cook through without drying out.

2. In a medium-sized oven-safe skillet or casserole dish, heat the olive oil over medium heat. Give the oil a moment to shimmer before adding any ingredients.

3. Add the chopped onion and sauté until it becomes translucent, about 5 minutes, stirring occasionally to prevent sticking.

4. Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to let it brown too much.

5. Add the diced carrot to the skillet and continue to cook for 3–4 minutes, until the carrots begin to soften and pick up a little color.

6. Sprinkle in the ground cumin, coriander, turmeric, paprika, and salt. Stir constantly for about 30 seconds so the spices release their essential oils and evenly coat the vegetables.

7. Add the rinsed red lentils and rice to the pan, stirring to combine them thoroughly with the spiced vegetables.

8. Pour in the vegetable broth and bring the mixture to a gentle simmer, ensuring the grains are all submerged.

9. Stir in the drained diced tomatoes, spreading them evenly throughout for bursts of tangy sweetness.

10. Cover the skillet with a tight-fitting lid or aluminum foil and transfer it to the preheated oven.

11. Bake for 30–35 minutes, or until both rice and lentils are tender and have absorbed most of the liquid, creating a creamy yet slightly toothsome texture.

12. Remove the skillet from the oven and let it rest for about 5 minutes before uncovering to allow flavors to settle.

13. Using a fork, fluff the casserole and gently toss in the chopped parsley for a fresh herbal note.

14. If desired, sprinkle with grated Parmesan cheese and grind fresh black pepper over the top for an extra layer of savory richness.

15. Serve the casserole warm, either as a main dish accompanied by crisp greens or as a hearty side alongside roasted vegetables or grilled proteins.

SERVING SUGGESTIONS FOR RED LENTIL AND RICE CASSEROLE

Turning this casserole from a simple bake into a complete experience is all about complementary textures, colors, and flavors. Whether you’re dishing it up for a family dinner, bringing it to a potluck, or enjoying it on your own, these ideas will help you elevate every forkful.

• Serve with a dollop of herbed yogurt—mix plain yogurt with lemon zest, chopped mint, and a pinch of salt for a cool, tangy contrast.
• Pair alongside warm flatbread or naan brushed with garlic butter, perfect for scooping up every last bit of casserole.
• Offer a crisp mixed green salad tossed with a lemon vinaigrette to cut through the casserole’s richness and add refreshing crunch.
• Garnish with toasted pine nuts and extra fresh parsley for a nutty crunch and vibrant finish that delights both the eyes and the palate.

HOW TO STORE RED LENTIL AND RICE CASSEROLE

One of the greatest perks of this Red Lentil and Rice Casserole is that it keeps beautifully, making it ideal for meal prep and leftovers that feel just as delicious as day one. By following proper storage techniques, you’ll ensure each portion retains moisture, flavor, and texture.

In the refrigerator, transfer cooled portions into airtight containers and consume within 4 days; reheat gently with a splash of vegetable broth to restore its creamy consistency. For longer storage, divide the casserole into freezer-safe containers, leaving a little headspace for expansion, then freeze for up to 3 months—thaw overnight in the fridge before reheating. If you prefer, you can also portion out individual servings in resealable freezer bags, squeezing out excess air before sealing; stack them flat for space-saving storage. When reheating any of these options, always add a touch of broth or water and cover to trap steam, ensuring the grains plump back up and maintain their pleasant bite.

CONCLUSION

From the first sizzle of onions in olive oil to the moment you dive into its golden, spiced layers, this Red Lentil and Rice Casserole is a testament to delicious simplicity. We’ve explored the key ingredients that build its nourishing base, walked through every step from stovetop to oven, and even brainstormed creative serving and storage suggestions so you can enjoy it again and again. Whether you’re feeding a crowd or planning weekday lunches, this dish stands out as a beginner-friendly, vegetarian dinner that never feels ordinary.

Feel free to print this article and tuck it into your recipe binder or save it for later reference—your future self will thank you after a busy day when all it takes is a quick reheat to enjoy a wholesome, flavorful meal. A handy FAQ section follows below if you have any lingering questions about substitutions, leftover tips, or ingredient swaps. I’d love to hear how it turns out for you: drop a comment, share your feedback, or ask any questions if you hit a snag in the kitchen. Happy cooking!

Print Recipe

Red Lentil and Rice Casserole

Author: Marcus Stone Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr

Calories: 350

Description

This hearty casserole combines the earthy flavors of red lentils, rice, and aromatic spices for a nourishing meal that warms the soul. Perfect for sharing!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup red lentils, rinsed and drained

• 1 cup long-grain white rice, rinsed and drained

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 medium carrot, diced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon turmeric

• 1 teaspoon paprika

• Salt to taste

• 4 cups vegetable broth

• 1 cup canned diced tomatoes, drained

• ¹⁄₂ cup chopped fresh parsley

• ¹⁄₄ cup grated Parmesan cheese (optional)

• Freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium-sized oven-safe skillet or casserole dish, heat the olive oil over medium heat.
3. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
4. Stir in the garlic and cook for an additional minute until fragrant.
5. Add the diced carrot to the skillet and cook for another 3-4 minutes until it begins to soften.
6. Sprinkle the cumin, coriander, turmeric, paprika, and salt over the vegetables, stirring to coat them in the spices.
7. Add the rinsed red lentils and rice to the pan, stirring to combine them with the vegetables and spices.
8. Pour in the vegetable broth and bring the mixture to a gentle simmer.
9. Stir in the diced tomatoes, spreading them evenly throughout the dish.
10. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
11. Bake for 30-35 minutes or until the rice and lentils are tender and have absorbed most of the liquid.
12. Remove the skillet from the oven and allow it to cool slightly before removing the lid or foil.
13. Using a fork, fluff the casserole and gently mix in the chopped parsley.
14. If desired, sprinkle the top with grated Parmesan cheese and freshly ground black pepper.
15. Serve warm as a main dish or as a hearty side.

Note

• Red lentils cook faster than most other lentil varieties. Make sure to check them for doneness around the 30-minute mark.
• The casserole can also be made ahead of time and reheated; it may require a splash of vegetable broth to regain its moist texture.
• For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
• Adding a squeeze of fresh lemon juice before serving can enhance the flavors greatly.
• This dish is perfect for meal prep, as it stores well in the refrigerator for up to 4 days.

Keywords: red lentil casserole, rice casserole, vegetarian recipes, healthy dinner, easy recipes, meal prep