Ingredients

• 0.5 cups uncooked long grain white rice
• 2.5 cups water
• 1 cup red lentils
• 1 teaspoon vegetable oil
• 1 small onion , chopped
• 3 cloves garlic , minced
• 1 fresh tomato , chopped
• 0.33 cups chopped celery
• 0.33 cups chopped carrots
• 0.33 cups chopped zucchini
• 1 , 8-ounce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• salt and pepper , to taste

Instructions

1. 1 Place rice and 1 cup water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a skillet over medium heat, and stir in onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
4. 4 In a casserole dish, mix rice, lentils, and vegetables. Top with remaining tomato sauce and sprinkle with remaining basil, oregano, and cumin.
5. 5 Bake 30 minutes in the preheated oven, until bubbly.

Nutrition per serving