Name: Red Lentil and Sweet Potato Curry Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian-inspired
Ingredients: 1 cup basmati rice; 1 cup red lentils; 1 medium sweet potato, diced small (1/4 to 1/2 inch cubes); 1 medium orange bell pepper, diced; 1/3 cup raw unsalted cashews (optional); 2 tablespoons neutral oil (canola oil or similar); 1 1/2 tablespoons curry powder; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground ginger; 1/8 teaspoon ground cinnamon; 1 teaspoon Diamond Crystal kosher salt; 2 1/2 cups vegetable broth; 13.5 ounce can of coconut milk; Chopped cilantro (for serving); Lime wedges (for serving)

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Introduction

This Red Lentil Casserole is a comforting, aromatic dish that combines tender basmati rice and red lentils with warming spices and creamy coconut milk. Perfect for a cozy dinner, it’s easy to prepare and packed with flavorful, wholesome ingredients.

The image shows a clear glass rectangular baking dish filled with a yellow-orange rice dish mixed with small diced orange vegetables, likely carrots, and accented with scattered green cilantro leaves. A metal spatula is lifting a scoop of the rice mixture from the dish, revealing the fluffy texture of the rice combined with the vegetables and herbs. The dish sits on a white marbled surface, and a green cilantro leaf is partly visible in the top right corner. A white plate with a floral pattern is also partially seen in the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup basmati rice
1 cup red lentils
2 tablespoons neutral oil (canola oil, etc.)
1 1/2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 teaspoon Diamond Crystal kosher salt
2 1/2 cups vegetable broth
1 (13.5 ounce) can coconut milk
1 medium sweet potato, diced small (1/4 to 1/2 inch cubes)
1 medium orange bell pepper, diced
Chopped cilantro and lime wedges for serving
1/3 cup raw unsalted cashews (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a fine mesh sieve, rinse the basmati rice thoroughly until the water runs clear. Rinse and sort the red lentils, removing any stones or broken pieces.
Step 3: Heat the neutral oil in a medium pot over medium heat. Once hot, add the curry powder, garam masala, cumin, coriander, ginger, and cinnamon. Toast the spices, stirring often, for about 30 seconds to release their fragrance.
Step 4: Add the salt, vegetable broth, and coconut milk to the pot. Whisk to combine and bring the mixture to a rapid simmer over medium-high heat.
Step 5: In a 9×13-inch baking dish, combine the rinsed lentils and rice with the diced sweet potato and bell pepper.
Step 6: Carefully pour the simmering spiced broth over the rice and lentils in the baking dish. Stir gently to mix everything together.
Step 7: Cover the baking dish tightly with foil or an inverted sheet pan. Place it on the middle oven rack and bake at 375°F for 25 to 30 minutes. Check the rice and lentils for doneness; if the lentils aren’t fully tender and starting to dissolve by 25 minutes, cover again and bake for an additional 10 to 15 minutes.
Step 8: Remove the cover and sprinkle cashews over the casserole if using. Return to the oven for about 5 minutes to toast the cashews and evaporate any excess liquid. If not using cashews and the liquid has fully evaporated, skip this step.
Step 9: Remove from the oven and serve garnished with chopped cilantro and lime wedges.

Tips & Variations

For extra creaminess, gently stir in a few spoonfuls of yogurt or coconut cream just before serving.
Swap orange bell pepper for red or yellow bell pepper for a slightly different flavor and color.
If you prefer a spicier casserole, add a pinch of cayenne pepper or chopped fresh chili when toasting the spices.
Use raw almonds or pine nuts instead of cashews for a different nutty crunch.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven, adding a splash of water or broth if needed to restore moisture. This dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a single white speckled, round plate with a brown rim filled with a yellow rice dish mixed with small orange chunks, possibly vegetables, and green herbs scattered throughout. A golden fork with a hammered texture rests on the left side of the plate, partially digging into the food. A bright green lime wedge is placed on the top right edge of the rice mound. The plate sits on a white marbled surface, with a glass dish containing more of the same yellow rice and green herbs partly visible in the lower left corner and some fresh green leafy herbs blurred in the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice or lentils?

You can substitute basmati rice with jasmine or long-grain rice, but cooking times may vary. Red lentils work best here because they cook quickly and break down into a creamy texture. Other lentils may require longer baking time and won’t dissolve as fully.

Is this dish suitable for vegans?

Yes, this casserole is entirely vegan, using vegetable broth and coconut milk. Just be sure to use a neutral oil that’s plant-based and skip any optional garnishes that aren’t vegan-friendly.