Lentil and Rice Casserole
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 490 kcal | (23 %) | ||
| Protein | 20.8 g | (21 %) | ||
| Fat | 19.6 g | (17 %) | ||
| Carbohydrates | 57 g | (38 %) |
Ingredients
- Ingredients
- 150 grams Brown rice
- Vegetable broth
- 200 grams red Lentils
- 2 shallots
- 2 yellow Bell pepper
- 1 Tbsp olive oil
- 1 garlic clove
- 2 eggs
- 2 Tbsps chopped parsley
- 100 grams cream
- salt
- Black pepper
- Fat (for the pan)
- 1 Tbsp Pine nuts
Preparation steps
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.
Peel and finely chop the shallots. Halve the peppers, rinse and cut into small cubes.
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).
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.
