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Close up cropped white bowl full of baked lentils and rice with carrots throughout.
5 from 4 votes

Rice Casserole with Lentils and Carrots

Rice Casserole with Lentils and Carrots is easy to make and full of a variety of vegetables that everyone loves. 
Course Side Dish
Cuisine Rice
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 Servings
Calories 182kcal


  • 2 tablespoons coconut oil, divided
  • 1/2 cup onion, chopped
  • 3 cups vegetable broth
  • 1/2 cup dried green lentils
  • 1/3 cup brown rice
  • 1 1/2 cups carrots, sliced - about 2 carrots
  • 1/2 cup tomato, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper


  • Lightly oil a rectangular casserole and set aside. About 9" x 12". The casserole cooks better in a shallow dish such as this.
  • In a skillet heat one tablespoon oil to medium high and then turn it down to medium and saute the onion until it is translucent - about 10 minutes.
  • To the casserole sprinkle in the rice, lentils, carrots, tomato, spices and the sauteed onion.
  • Heat the 3 cups of vegetable broth to a boil.
  • Be careful and pour the broth over everything in the casserole dish.
  • Stir until all is evenly dispersed. The rice and lentils will settle on the bottom.
  • Cover with the lid or cover tightly with foil. Leaving enough foil to go over the edges, liberally.
  • Bake at 325 degrees for 60 to 70 minutes.
  • Check after an hour and see if the liquid has absorbed and the rice is tender. It will still be very moist.


You may freeze for up to 6 months.
Put in the fridge the day before serving. Heat in a microwave on high, stirring about every 2 minutes until heated through.


Serving: 1Serving | Calories: 182kcal | Carbohydrates: 31g | Protein: 11g | Fat: 1g | Sodium: 638mg | Potassium: 497mg | Fiber: 8g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 5.1mg | Calcium: 30mg | Iron: 2.6mg