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Carrot and Lentil Rice Casserole
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Serves 4 |
Jam packed with delicious wholesome ingredients.
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Ingredients:
2 tablespoons coconut oil
1/2 cup yellow onion, chopped
1/3 cup brown rice
2 carrots, sliced
1/2 cup dried green lentils
1/2 cup tomato, diced
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 teaspoon ground cumin
3 cups vegetable broth
Directions:
Pour 1 tablespoon of coconut oil into a skillet and bring medium-high heat. Once hot add the onions and saute for about 10 minutes.
Grease a rectangular casserole with cooking spray. Pour the brown rice, carrots, lentils, tomato, sea salt, black pepper and cumin. Top with the sauteed onion. Set aside.
Preheat the oven to 325° F.
Pour the vegetable broth into a pot and bring to a boil over high heat.
Pour the broth into the casserole dish. Carefully stir together.
Cover with aluminum foil. Place into the oven and bake for 60 minutes.
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Carrot and Lentil Rice Casserole
Serves 4
Ingredients:
2 tablespoons coconut oil
1/2 cup yellow onion, chopped
1/3 cup brown rice
2 carrots, sliced
1/2 cup dried green lentils
1/2 cup tomato, diced
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 teaspoon ground cumin
3 cups vegetable broth
Directions:
Pour 1 tablespoon of coconut oil into a skillet and bring medium-high heat. Once hot add the onions and saute for about 10 minutes.
Grease a rectangular casserole with cooking spray. Pour the brown rice, carrots, lentils, tomato, sea salt, black pepper and cumin. Top with the sauteed onion. Set aside.
Preheat the oven to 325° F.
Pour the vegetable broth into a pot and bring to a boil over high heat.
Pour the broth into the casserole dish. Carefully stir together.
Cover with aluminum foil. Place into the oven and bake for 60 minutes.
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