Lentil Rice Casserole with Chickpea Dumplings
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Vegan Richa · by Vegan Richa★ 5.0 (11)

Lentil Rice Casserole with Chickpea Dumplings

NUTRITION · PER SERVING74M COOK
CAL 18%·PRO 26%
CARBS 52G59% OF CAL
9G FIBER38G OTHER5G TOTAL SUGAR
FAT 11G28% OF CAL
7G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lentil rice casserole with Indian spices, baked with chickpea flour dumplings and vegetables. Vegan and gluten-free comfort food.

mainindiancasserolebeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tsp oil
  • 1 bay leaf
  • Spice: 1.5 to 2 tsp garam masala + 1/2 tsp garlic powder + 1/2 tsp cayenne
  • 1/2 cup uncooked brown lentils (washed and picked for stones)
  • 1/2 tsp salt
  • 2 tsp onion flakes (or 2 Tbsp finely chopped fresh onion)
  • 1/2 cup packed chopped spinach or rainbow chard (optional)
  • 2 medium tomatoes (sliced (1/8 to 1/4 inch))
  • 1/2 cup uncooked basmati or other long grain rice (washed and drained (I used white Basmati rice))
  • 1/4 tsp salt
  • 3 cloves optional
  • 1/4 tsp cumin seeds
  • 2 1/4 cups water (divided)
  • 3/4 cup chickpea flour
  • 1/3 to 1/2 tsp salt
  • 1/2 tsp garam masala (or use 1/4 tsp each of ground cumin and coriander)
  • 1 tsp baking powder
  • 1/2 cup full fat coconut milk
  • 1 tsp apple cider vinegar
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped lightly packed cilantro
  • cilantro and lemon juice for garnish
PREP
10M
SODIUM
706MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.