Lentil Casserole

Preheat oven to 180 degrees Celsius. Heat the oil in a large fry pan over medium heat. Add the onion and sauté for 2 minutes before adding the garlic and celery.

Continue to sauté for another 5 minutes, until the vegetables are tender. Stir in the dill and parsley, then remove from heat. Mix the lentils and rice together in a baking or casserole dish. Add the tomatoes, broth and sautéed vegetables, stirring them all together. Layer the breadcrumbs evenly over the top. Bake for 45 minutes.

  • 2 tsp oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 celery sticks, chopped
  • 1 Tbsp fresh dill, chopped
  • 2 Tbsp fresh parsley, chopped
  • 2 C cooked brown lentils
  • 3 C cooked rice 
  • 1 can tomatoes, crushed
  • 1/2 C vegetable broth
  • 1 C breadcrumbs