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KIWI magazine

Rice and Lentil Casserole

This delicious side dish is great to make a day ahead and reheat. Leftovers are also tasty for lunch.


  • 1 cup uncooked basmati rice
  • 1 cup dried split green lentils
  • 1 (10-ounce) package frozen chopped spinach, thawed, undrained 1 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 Tablespoon grated fresh ginger


  1. In a large saucepan, combine the rice and lentils. Add cold water to cover. Stir well and then drain. Repeat this 3 times. Return the drained rice and lentils to the saucepan. Stir in 3 cups water, the undrained spinach, salt, pepper, turmeric, cumin, and ginger.
  2. Bring the mixture to a boil, reduce the heat to medium, and cook, uncovered, for 5 minutes, stirring occasionally. Cover the saucepan, lower the heat, and simmer for 15 minutes or until all the water has evaporated. Check once halfway through cooking. If the mixture seems dry, add a little more water. Remove the saucepan from the heat and set it aside until ready to serve.
Makes 6 servings

Per serving: calories 282, fat 5 g, protein 12 g, carbohydrates 46 g, fiber 11 g, sugar 1 g


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