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Lentil and Rice Casserole

Lentil and Rice Casserole
490
calories
Calories
30 min.
Preparation
1 hr
Ready in
moderate
Difficulty

Ingredients

for 4 servings
150 grams Brown rice
Vegetable broth
200 grams red Lentils
2 Shallots
2 yellow Bell peppers
1 tablespoon Olive oil
1 Garlic clove
2 Eggs
2 tablespoons chopped Parsley
100 grams Cream
Salt
black pepper
Fat (for the pan)
1 tablespoon Pine nuts
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Preparation steps

1

Bring plenty of salt water to a boil and cook the rice for about 20 minutes over low heat. Heat the vegetable broth and add the lentils. Simmer over medium heat for about 5 minutes. Puree the lentils in the broth and set aside.

2

Peel and finely chop the shallots. Halve the peppers, rinse and cut into small cubes.

3

Heat the oil in a pan. Saute the shallots until soft. Peel and press the garlic into the pan. Add the diced peppers. Saute over low heat for about 5 minutes. Remove from the heat. Preheat the oven to 200°C (approximately 400°F).

4

Beat the eggs and mix with the rice, pepper-onion mixture, parsley, cream and lentil puree. Season heavily with salt and pepper. Spread the mixture in a greased baking dish and bake. Serve sprinkled with pine nuts.