This vegetarian red lentil and rice casserole is a dump-and-bake recipe that features warming curry spices, coconut milk, and a handful of budget-friendly ingredients. The casserole is sliceable, versatile, and requires just 10 minutes of active time to make!
Red lentils and rice cook together in the oven to make this sliceable, curry-seasoned lentil bake. This is the newest in a long line of dump & bake casseroles. The purpose of this kind of "dump and go" meal is to make a low-prep, hands-off, nourishing vegetarian meal.
While my quinoa black bean casserole and rice & bean casserole feature Text-Mex-style seasonings, this red lentil bake uses a variety of Indian spices and coconut milk to make a warming curry flavor.
Unlike brown or green lentils, red lentils cook quickly. They take just about the same amount of time to cook as basmati rice, so they are the perfect natural pair for a casserole.
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Recipe summary
- Ingredients: This recipe is very budget-friendly because it relies on inexpensive dry red lentils and basmati rice as the base. Add in coconut milk, a few different spices, and vegetables to round out the casserole.
- Flavors: This red lentil casserole is completely inspired by Indian cuisine in flavors, though it pulls from no dish in particular and instead relies on curry powder and garam masala to bring forth warming flavors similar to my mix vegetable lentil curry and Instant Pot lentil and sweet potato curry.
- Time: All you need is 15 minutes of active time to throw this dish together. Both lentils and white rice cook very quickly, so overall the lentil casserole is ready in about 40 minutes tops!
Ingredients
- Red lentils: These are also called orange lentils. Choose dry, uncooked lentils. Red lentils (also labeled split red lentils) cook much more quickly than brown lentils and cook down into a mush. If the lentils aren't fully broken down at 25 minutes, simply add extra time and continue cooking.
- Basmati rice: This is my favorite type of rice, so much so that we have a 20-pound bag on hand at all times. Long-grain white rice can be used at a 1:1 swap. Brown rice does not work as a direct swap because it takes longer to cook and requires more liquid.
- Coconut milk: This adds extra depth and also contributes some of the liquid needed to cook the lentils and rice. I use full-fat coconut milk (usually just labeled as unsweetened coconut milk), but lite coconut milk works as a lower-fat option.
- Curry powder and garam masala are the main spices, along with coriander and cumin. Curry powder is a bit of a catch-all and varies from brand to brand, but you can't really go wrong here, so just choose whatever sounds good to you. Garam masala is a mix of spices that often includes coriander and cloves, so it's quite warming.
- Sweet potato: Just one medium sweet potato adds a touch of sweetness to the lentil bake. I don't peel the sweet potato because it helps keep the diced sweet potato intact during cooking. You can peel the sweet potato if you prefer, but it will break down into the casserole as it bakes.
Step by step instructions
While the idea behind a dump-and-bake casserole is to literally dump all ingredients into a casserole dish and then bake them, I find that it's worth taking an extra 5 minutes to heat the cooking liquid prior to baking the casserole.
Additionally, I recommend toasting the spices for just 30 seconds to bloom them and enhance their flavor. This step is easy and really adds more life to the dish.
Simply heat a medium pot over medium heat, then add a drizzle of olive oil. Once hot, add the spices. Toast, stirring consistently, for just 30 seconds.
Whisk in the coconut milk and vegetable broth, stirring to combine with the seasonings. Bring to a rapid simmer over medium-high heat.
Meanwhile, to a 9x13 baking dish add the well-rinsed rice and red lentils, along with the bell pepper, sweet potato, and any other vegetables you'd like to add.
Carefully pour in the simmering liquid. Stir to combine with the rice and lentils.
Cover tightly with foil or an upside-down baking sheet. Transfer to the middle oven rack to bake for 23-25 minutes at 375°F, or until the rice is fluffy and the lentils are mostly softened.
Remove the foil and continue cooking for an additional 10 to 15 minutes to fully thicken up the casserole. Baking uncovered evaporates any of the extra liquid and ensures the rice and lentils are fully cooked.
Cooking tips
- Always rinse and sort lentils before cooking them. It's rare, but lentils occasionally have little stones that make it into the bag, and accidentally biting down on one of these can really ruin dinner!
- White rice should always be rinsed well before cooking. Rinsing rice removes excess starches, which prevents rice from becoming gummy and mushy. To rinse the rice, place it in a fine-mesh sieve and run under cool running water, stirring the rice occasionally to ensure each piece is rinsed, until the water runs clear.
- Tightly cover the baking dish: While a ceramic lid is the best option to keep steam in the casserole dish during cooking, I find that foil works just well. If foil isn't available, an upside-down sheet pan will do the trick.
- Lentil texture: Note that the lentils break down significantly during baking, and disappear into the casserole as a sort of glue that holds the rice together. For firmer, intact lentils, start checking the lentil bake at 18 minutes, instead of 23.
- Split red lentils cook more quickly than red lentils. I find that they are almost completely dissolved at the 20 minute mark, whereas whole lentils will take 25-30 minutes to cook completely.
- Other dish sizes: 9x13-inch is my go-to dish size for casseroles, but you can get away with using a smaller size. Just make sure that the dish is deep enough to fit all of the ingredients, as they will expand slightly during cooking.
- Variations: Diced carrots, cauliflower florets, or diced onion can be mixed into the casserole in addition to or in place of other vegetables. The only part of this casserole that can't be modified is the liquids (vegetable broth and coconut milk), red lentils, and rice.
Storage tips
Leftovers: Let the casserole cool to room temperature before refrigerating. It keeps well for 3 to 4 days.
Reheating: Reheat individual portions in the microwave. Reheat the entire casserole in the oven at 325°F for 20 to 30 minutes, or until warmed through. Cover with foil if the casserole starts to dry out too much.
Freezing: I have not tried freezing this recipe. Other rice casseroles like my rice and broccoli casserole and rice and bean casserole have frozen well, so I imagine this one would too. Let thaw overnight in the fridge or reheat frozen slices in the microwave to thaw.
Looking for more casseroles?
Have extra red lentils to use up? Try using them in lentil patties, red lentil stew, and even as a lentil pasta sauce.
Recipe
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Red Lentil Casserole
Ingredients
- 1 cup basmati rice see note #1
- 1 cup red lentils see note #2
- 2 tablespoons neutral oil canola oil etc.
- 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 Diamond Crystal kosher salt
- 2 ½ cups vegetable broth
- 13.5 ounce can of coconut milk
- 1 medium sweet potato diced small (¼ to ½ inch cubes)
- 1 medium orange bell pepper diced
- chopped cilantro and lime wedges for serving
- ⅓ cup raw unsalted cashews optional
Instructions
- Preheat the oven to 375°F.
- In a fine mesh sieve, rinse the rice well until the water runs clear. Rinse and sort the lentils, removing any stones or broken lentils as needed.
- Drizzle oil in a medium pot over medium heat. Once hot, add the curry powder, garam masala, cumin, coriander, ginger, and cinnamon. Toast, stirring frequently, for just 30 seconds to bloom the spices.
- Add the salt, vegetable broth, and coconut milk. Whisk to combine. Bring to a rapid simmer over medium-high heat.
- Meanwhile, to a 9x13-inch baking dish add the rinsed lentils and rice, along with diced sweet potato and bell pepper.
- Carefully pour the simmering broth into the baking dish. Stir to combine with the rice and lentils.
- Cover tightly with foil or an upside-down sheet pan and transfer to the middle oven rack. Bake at 375F for 25-30 minutes, checking the rice and lentils for doneness. If the lentils aren't done at 25 minutes (they should be almost completely dissolved), return the lid and bake an additional 10-15 minutes.
- Remove the lid and sprinkle with cashews, if using. Return to the oven to toast the cashews and evaporate any extra liquid, about 5 minutes. If the liquid is fully evaporated at this point and you aren't adding cashews, skip this step. Remove from the oven and serve garnished with chopped cilantro and lime wedges.
Video
Notes
- Rice: An equal amount of long-grain white rice can be used in place of basmati. I don't recommend brown rice, as it requires additional liquid and cook time.
- Lentils: Use red/orange lentils, which cook much more quickly than brown lentils and cook down into a mush. If the lentils aren't fully broken down at 25 minutes, simply add extra time and continue cooking.
- Sweet potato: Make sure to dice the sweet potato small so that it cooks completely. I recommend leaving the skin on, as the sweet potato breaks down and becomes mushier when the skin is removed.
- Choose a 9x13 or similarly sized dish. A smaller dish works but make sure that it's deep enough, as the lentils and rice expand a bit while cooking.
- Leftovers are best within 3 to 4 days. Let cool before refrigerating in an airtight container. I have not tried freezing this recipe, but I imagine that it would work.
- Feel free to add other vegetables like cauliflower florets, diced onion, green beans, etc.
Kim says
Thank you so much for sharing this recipe. It’s a great meal prep recipe. I made it once the way you suggested and then I prepared it with different broth, veggies, and spices for a different flavor. I’ve been trying to find ways to incorporate lentils into my diet and this is definitely one of them. I did use brown rice but I cooked it for 15 minutes and then drained it before adding to the dish. It turned out great.
Cassidy Reeser says
You are so welcome, and thanks for sharing the brown rice tip! Great idea to parcook it. Thanks for the review!
Lisa says
This was AMAZING! Direction were easy to follow and recipe came out delicious 😋. I added a little cayenne pepper during the simmering process and swapped the cilantro and lime for a squeezed orange (crazy but delicious). Thank you for sharing.
Cynthia says
Very good for considering how easy it is. Even though recipe suggested against it, I used brown basmati rice and it worked well. I soaked the brown rice (about 20 min) while I was preparing the other ingredients before rinsing and draining. It took about an extra 25 min to cook.
Cassidy Reeser says
Always happy to hear when these substitutes work! I'm sure someone else will find this helpful in the future 🙂
Lisa says
This was AMAZING! Direction were easy to follow and recipe came out delicious 😋. I added a little cayenne pepper during the simmering process and swapped the cilantro and lime for a squeezed orange (crazy but delicious). Thank you for sharing.
Cassidy Reeser says
Fantastic idea to add the squeezed orange! I'll have to try that. Thanks for the review! 🙂
Linda says
I have to watch my cholesterol levels so can you suggest an alternative to coconut milk. Many thanks
Cassidy Reeser says
I can’t guarantee a swap because I’ve only ever made this with coconut milk, but I would try adding an extra cup of vegetable broth. Coconut milk adds liquid but it’s hard to say the exact amount since part of that is fat. If you give it a try I’d love to hear how it worked!
Juanita says
December 5th 2024
Excellent, flavourful, good tasting dish. You could use an array of vegetables with the sweet potato. The sweet potato I would not leave out. I will make it again.
Kathy McManus says
I followed directions completely. The liquid cooked out, but the sweet potatoes, rice and lentils were not quite done. Any suggestions? I think it will be delicious if I can figure out what to do. Thanks!
Cassidy Reeser says
It's possible that some of the steam escaped while cooking. What I would do is add an extra splash of water, maybe 1/2 cup (or less, depending on how dried out it appears), and cover tightly again. Add another 10 minutes of covered cook time, check and repeat as needed.
Julie says
Shockingly good for the low effort involved, I expect to be making this again and again. Thanks very much for this recipe!
Cassidy Reeser says
You're welcome, and thank you for the great review! 🙂
Christina says
I followed the recipe exactly and it came together so easily! It had a nice flavor, though the sweet potato flavor was lost in the curry. They added a nice texture. I had just cut a fresh pineapple earlier that day and it paired well with the casserole. A hot bite of rice with a cold chunk of pineapple, yum!
Cassidy Reeser says
Ooh love that you added pineapple, I can see how that was a great flavor combo!
Connie says
Super delicious. I did add 1/2 chopped onion (large) and is was amazing!!
Cassidy Reeser says
Yum I'm sure that was a great addition. Thanks for the review!
Marla says
Can you use frozen sweet potatoes instead of fresh?
Cassidy Reeser says
Yes, that should work. I would thaw them first or it will slow down the cook time for the rice and lentils.
Jana says
I’ve made this recipe twice already because it’s just so good, surprisingly so! I made it exactly as written both times. The only thing I did the second time around was added lime zest and cilantro to the yogurt prior to serving, and still served it with lime wedges. Awesome recipe to make with affordable ingredients that will feed the whole family! Thank you!
Amanda says
How many minutes would I cook if using brown basmati rice? Thanks
Cassidy Reeser says
I haven't tested this with brown rice but I would add at least an extra half cup of vegetable broth and bake, covered, for 20-25 minutes more.
Natalie says
I know the instructions say that the only things you can't modify is the coconut milk, broth, lentils, and rice but the rest of my family is allergic to coconut. Would this be decent with additional broth subbed for the coconut milk??
Cassidy Reeser says
It should work with some testing. I would start with an extra 3/4 cup of vegetable broth and if the rice looks dry add more. I'm curious to hear how it goes if you try it out!
Sidalia says
Just made this. Took the advice of other comments I let it cook a bit longer 28 min covered as when checked at 23 min potatoes were still hard. Then uncovered and cooked for 6 more min. Very flavorful & yummy.
Cassidy Reeser says
Awesome! Thanks for the review 🙂
Maureen Devonald says
Can this be cooked in a slow cooker?
Cassidy Reeser says
Great question, I'm actually trying to develop more slow cooker recipes so I might have to try this out. My guess is that it should work because it's the same basic concept - I would recommend cooking it on low heat.
S says
When you say sort the lentils, do you mean pick through each individual lentil?
Cassidy Reeser says
Sometimes lentils have rocks or twigs in them because everything doesn't get caught in processing. I know that some people are really thorough and actually spread the lentils out on a baking sheet and look for any rocks etc, but I just rinse them well while running my hands through the lentils. It's an individual risk assessment thing.
Vicki says
Can I sub almond milk for the coconut milk?
Cassidy Reeser says
I don’t think it will work as a direct substitution because coconut milk is not 100% liquid, it has at least 1/4 cup or solid from the coconut fat/solids. If you try it, I would recommend decreasing the almond milk a little.
Amanda Lamb says
I attempted to make this recipe because I love most of the recipes that I get from Cassidy. I think that the cook time needs to be increased or the liquid may need to go down in volume. I am not sure what happened but I will try to make it again and see if decreasing the liquid helps. Love the taste of what I got though that's why I am giving it 3 stars.
Cassidy Reeser says
That’s too bad! I’m glad you tried it and liked the flavors. I would recommend cooking it uncovered after the 20-25 min cook time, if you run into this again. That way any extra liquids evaporate. Or if you found the lentils were too al dente, you could continue cooking while covered to soften them further (and thus absorb more liquid). Just some thoughts if you plan to tweak the recipe. 🙂
Nikol says
the same happened to me, I continued to cook it uncovered for another 10-15 mintues or so, the sweet potatoes needed more time too, but it turned out good in the end 🙂
Amy says
This sounds delicious and can’t wait to make! Question about leaving the skin on the sweet potato - it’s ok to eat the skin? Thanks!
Cassidy Reeser says
It is definitely okay, in fact I rarely peel the skins because I find it too much of a bother. Just make sure to scrub it very clean since dirt can cling to the skin. Enjoy!