-
1. Rinse the French lentils under cold water, then place them in a saucepan with enough cold water to cover by 5 cm. Bring to a boil, reduce to a simmer, and cook for 15 minutes — they should be just barely tender but still holding their shape. Drain and set aside. (French lentils are robust and won't go mushy, which makes them ideal for baking.)
1 cup French green lentils (Puy-style)
-
2. Preheat your oven to 190°C (375°F). Finely dice the onion and red bell pepper, and mince the garlic.
1 piece Red bell pepper,
1 piece Yellow onion,
4 clove Garlic cloves
-
3. Heat the olive oil in a large oven-safe casserole dish or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 7–8 minutes until softened and lightly golden.
1 piece Red bell pepper,
1 piece Yellow onion,
3 tbsp Olive oil
-
4. Add the garlic, tomato paste, smoked paprika, cumin, thyme, and oregano. Stir constantly for 1–2 minutes until the paste darkens slightly and the spices are fragrant — this blooms the spices and deepens the tomato flavor.
4 clove Garlic cloves,
2 tbsp Tomato paste,
1 tsp Smoked paprika,
0.5 tsp Ground cumin,
1 tsp Dried thyme,
0.5 tsp Dried oregano
-
5. Add the crushed tomatoes, vegetable stock, red wine vinegar, salt, and black pepper. Stir well to combine, then bring to a gentle simmer. Taste and adjust seasoning — the liquid should be well-seasoned and slightly salty, as the rice and lentils will absorb it.
1 can Canned crushed tomatoes,
2 cup Vegetable stock,
1 tbsp Red wine vinegar,
1.5 tsp Salt,
0.5 tsp Black pepper
-
6. Stir in the par-cooked lentils and the uncooked rice, making sure everything is evenly distributed and submerged in the liquid. The liquid should just cover the mixture — press down with a spoon if needed.
1 cup French green lentils (Puy-style),
0.8 cup Long-grain white rice
-
7. Cover tightly with a lid or foil and bake in the preheated oven for 35 minutes. Remove the lid and bake for a further 10 minutes uncovered to allow the top to develop a slightly caramelized crust. The rice and lentils should be fully cooked and the liquid absorbed.
-
8. Remove from the oven and let the casserole rest, covered, for 5–10 minutes. Fluff gently with a fork, taste for seasoning, and scatter fresh flat-leaf parsley over the top before serving.
0.2 cup Fresh flat-leaf parsley (garnish)
By mansi