Eggplant, Lentil, & Rice Casserole

With everything going on, it becomes very important to keep a routine, practice wellness/self-care, and continue to let our creativity juices flow. I have been continuing to make my weekly concoctions. For the last month now, Culver’s has been a Friday treat for me. It eliminates me having to cook, and I can immediately begin to enjoy my weekend.

On yesterday, I was talking to my mom, and I decided to look out the window. There were chipmunks chirping, and a bluejay flying mid-air. Before I got a chance to tell my mother about the blue-jay, I noticed a nice-sized animal in the yard. It appeared to get along with the squirrel that was standing there. I couldn’t figure it out for the life of me. I ended up sending my mother and son a picture. Then, I sent one to my neighbor next. After tossing ideas back and forth, and googling their responses, I was able to come to the conclusion that what was in my front yard was a ground hog. Of all things! I told my neighbor, “There’s never a dull moment as far as what we will see on this property”. She agreed.

Eggplant Lentil and Rice Casserole, healthy eating, vegetarian, food, quinoa, food, food photography, katina horton, simple functional grace-filled living
Photo by Katina Horton

Well, here’s the recipe. I hope that you will enjoy it. Have a blessed rest of your Father’s Day!

Eggplant, Lentil, & Rice Casserole

Ingredients:

  • 2 eggplants cut into small chunks
  • 1 cup of black lentils
  • 2 cans of Hunts’s garlic and herb pasta sauce
  • 5 tablespoons of cumin, onion powder, curry, turmeric, garlic powder, parsley, chili powder
  • 2 cups of Mexican cheese
  • 1 cup of rice
  • 1 can of diced tomatoes
  • 1/3 cup of quinoa
  • 1/2 cup of avocado oil

Directions:

  • Boil your lentils in about 5 to 6 cups of water for about 50 minutes.
  • While the lentils are boiling, boil your rice and quinoa for about 20 minutes.
  • Stir-fry the diced tomatoes and eggplant.
  • Dump all of the above into a wok and stir-fry for about twenty minutes, making sure to add the oil and seasonings.
  • Grab a casserole pan and dump all of the above ingredients into the pan along with the cheese.
  • Stir with a wooden spoon.
  • Pour the cans of pasta sauce on top, garnishing with parsley.
  • Bake at 425 degrees for 35 to 40 minutes.
  • Enjoy!

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