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    You are in: Home / Recipes / Spicy Rice, Bean and Lentil Casserole Recipe
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    Spicy Rice, Bean and Lentil Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    58 mins

    10 mins

    48 mins

    Derf's Note:

    Fibre packed, vegetarian nutritionally complete meal. I used a mix of yellow and green split peas, instead of green lentils, the kidney beans can be substituted with any other type beans also. Can be reheated in microwave, next day for lunch at work. from the local newspaper through The Canadian Press.

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    Units: US | Metric


    1. 1
      In a non stick saucepan, heat oil over medium high heat.
    2. 2
      Add garlic, onions and green pepper, cook for 3 minutes.
    3. 3
      Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
    4. 4
      Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
    5. 5
      Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.

    Ratings & Reviews:

    • on December 19, 2012


      I made this for my work Christmas party. Being the only vegan, I needed to make sure there was something I could eat! I doubled the recipe, which doubles beautifully, and everyone loved it! Very simple to make and will now be one of my go to recipes!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2009


      This is very easy and very tasty. I subbed red lentils and white basmati rice as that was what I had on hand. I also used homemade salsa.I would definitely make this again. Thanks for the recipe

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2003


      Wonderful - even my hubby enjoys this (and he is a picky eater)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Spicy Rice, Bean and Lentil Casserole

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 480.8
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 541.3 mg
    Total Carbohydrate 89.5 g
    Dietary Fiber 21.8 g
    Sugars 6.6 g
    Protein 23.6 g

    The following items or measurements are not included:

    vegetable stock

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