Description
This cozy Red Lentil Casserole is a one-pan, oven-baked dinner made with red lentils, basmati rice, sweet potato, warm curry spices, and creamy coconut milk. It’s comforting, plant-based, and perfect for busy weeknights or meal prep.
Ingredients
1 cup basmati rice (or long-grain white rice)
1 cup red lentils (red/orange lentils)
2 tablespoons neutral oil (canola or avocado)
1 ½ tablespoons curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
⅛ teaspoon ground cinnamon
1 teaspoon kosher salt
2 ½ cups vegetable broth
1 (13.5 oz) can coconut milk
1 medium sweet potato, diced small
1 medium orange bell pepper, diced
⅓ cup raw unsalted cashews (optional)
Chopped cilantro, for garnish
Lime wedges, for serving
Instructions
Preheat oven to 375°F (190°C).
Rinse the basmati rice until water runs clear. Rinse and sort the red lentils, removing any debris.
Heat oil in a medium pot over medium heat. Add curry powder, garam masala, cumin, coriander, ginger, and cinnamon. Toast for 30 seconds, stirring constantly.
Add salt, vegetable broth, and coconut milk. Whisk and bring to a rapid simmer.
Add rinsed rice, lentils, diced sweet potato, and bell pepper to a 9×13-inch baking dish.
Carefully pour the hot broth mixture over the ingredients and stir to combine.
Cover tightly with foil or an inverted sheet pan and bake for 25–30 minutes.
Check for doneness. If lentils are not mostly broken down, re-cover and bake an additional 10–15 minutes.
Remove cover, sprinkle with cashews if using, and bake uncovered for 5 minutes to toast and reduce excess liquid.
Remove from oven and serve garnished with chopped cilantro and lime wedges.
Notes
Use red or orange lentils only—they cook quickly and create a creamy texture.
Dice sweet potato small so it cooks evenly. Leaving the skin on is recommended.
Do not substitute brown rice without adjusting liquid and cook time.
Store leftovers in an airtight container for 3–4 days in the refrigerator.
Feel free to add vegetables like cauliflower, onion, or green beans
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg