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Red Lentil and Basmati Rice Curry Casserole Recipe

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3.8 from 15 reviews

This Red Lentil Casserole is a hearty and flavorful vegetarian dish combining basmati rice, red lentils, and creamy coconut milk, all infused with aromatic curry spices. It’s a simple dump-and-bake meal that’s nutritious, budget-friendly, and perfect for a warming family dinner.

  • Total Time: 40 minutes
  • Yield: 5 servings

Ingredients

Dry Ingredients

  • 1 cup basmati rice (rinsed)
  • 1 cup red lentils (rinsed and sorted)
  • 1 and ½ tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • 1 teaspoon kosher salt

Wet Ingredients

  • 1 teaspoon neutral oil (canola or similar)
  • 2 and ½ cups vegetable broth
  • 13.5 ounce can coconut milk

Vegetables

  • 1 medium sweet potato, diced small (¼ to ½ inch cubes)
  • 1 medium orange bell pepper, diced

To Serve

  • Chopped cilantro
  • Lime wedges

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
  2. Rinse Rice and Lentils: Using a fine mesh sieve, thoroughly rinse 1 cup of basmati rice until the water runs clear. Similarly, rinse and sort 1 cup of red lentils, removing any stones or broken lentils for cleanliness and quality.
  3. Toast the Spices: Heat 1 teaspoon of neutral oil in a medium pot over medium heat. Once hot, add 1½ tablespoons curry powder, 1 teaspoon garam masala, 1 teaspoon ground cumin, ½ teaspoon ground coriander, and ½ teaspoon ground ginger. Toast them while stirring frequently for about 30 seconds to enhance their flavors.
  4. Add Liquids and Salt: To the toasted spices, add 1 teaspoon kosher salt, 2½ cups vegetable broth, and a 13.5 ounce can of coconut milk. Whisk everything together and bring to a rapid simmer over medium-high heat.
  5. Assemble the Casserole: In a 9×13 inch baking dish, combine the rinsed lentils and rice with the diced sweet potato and orange bell pepper. Mix the vegetables evenly with the grains.
  6. Pour Broth and Mix: Carefully pour the simmering coconut-spiced broth over the rice, lentils, and vegetables in the baking dish. Stir gently to distribute the liquid and ingredients evenly.
  7. Bake Covered: Cover the baking dish tightly with foil or an upside-down sheet pan. Place it on the middle rack of the preheated oven. Bake for 23 to 25 minutes until the rice is fluffy and lentils are mostly softened.
  8. Bake Uncovered to Evaporate Liquid: Remove the foil and continue baking uncovered for an additional 10 to 15 minutes to evaporate any excess liquid and slightly brown the top.
  9. Final Touches and Serve: Take the casserole out of the oven, stir gently to combine. Serve garnished with chopped cilantro and a squeeze of fresh lime juice for brightness and freshness. Enjoy your warming red lentil casserole!

Notes

  • Rinse basmati rice and red lentils thoroughly to remove excess starch and impurities for better texture.
  • Make sure to toast spices briefly to unlock their full aromatic potential but avoid burning them.
  • Use a 9×13 inch baking dish to ensure even cooking of the casserole.
  • Covering during initial baking traps steam to properly cook the rice and lentils while baking uncovered helps evaporate excess liquid for a nice texture.
  • Garnish with cilantro and lime to add freshness and balance the dish’s richness.
  • This recipe is vegetarian and can be made vegan by confirming the vegetable broth is vegan-friendly.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes (covered) + 10-15 minutes (uncovered)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Find it online: https://recipeteach.com/red-lentil-and-basmati-rice-curry-casserole-recipe/