Lentil Rice Casserole with Chickpea Dumplings
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 4 mins
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Total Time
1 hr 14 mins
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Servings
4
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Calories
389 kcal
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Course
Main Course
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Cuisine
Fusion, Vegan, gluten-free
Lentil Rice Casserole with Chickpea Dumplings
Description
Lentil Rice Casserole with Chickpea Dumplings is a layered baked dish featuring brown lentils and basmati rice infused with aromatic spices including garam masala, cumin, and optional garlic powder. The casserole is built by layering soaked lentils, greens like spinach or rainbow chard, sliced tomatoes, and rinsed rice with seasonings and water added between layers, then covered and baked until tender. The top is adorned with chickpea flour dumplings mixed with baking powder, coconut milk, vinegar, onion, and cilantro, folded into a thick batter and spooned on the casserole mid-bake to finish cooking and add a soft dumpling texture.
The casserole offers a mix of tender lentils and rice with the freshness of tomatoes and greens, alongside lightly spiced dumplings that balance the dish. This combination yields a nutritious, vegetarian option rich in texture and flavor from spices but without heat. Consider serving with a garnish of cilantro and a squeeze of lemon juice to enhance brightness.
According to notes, if using cooked lentils, adjust water amounts and bake slightly less before adding dumplings. The spice blend can be customized, substituting garam masala with a homemade mixture including coriander, cumin, cinnamon, cardamom, and Aleppo pepper flakes for nuanced flavor. Brown rice may require soaking and additional water and baking time. The casserole freezes well and is filling for several servings.
Ingredients
Casserole:
- 2 tsp neutral cooking oil generic cooking oil
- 1 bay leaf
- garam masala or use biryani masala spice blend, or berbere, or use spice mix from the notes, spice; 1.5 to 2 tsp garam masala + 1/2 tsp garlic powder + 1/2 tsp cayenne
- garlic powder
- cayenne pepper
- 1/2 cup brown lentils washed and picked for stones, uncooked
- 1/2 tsp salt
- 2 tsp onion flakes or 2 Tbsp finely chopped fresh onion
- 1/2 cup spinach optional, packed, chopped or rainbow chard
- 2 tomato sliced (1/8 to 1/4 inch, medium
- 1/2 cup basmati rice washed and drained (I used white Basmati rice, uncooked or other long grain rice
- 1/4 tsp salt
- 3 cloves Optional
- 1/4 tsp cumin seeds
- 2 1/4 cups water divided
Dumplings:
- 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 coconut milk full fat
- 1 tsp apple cider vinegar
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 cup onion red, finely chopped
- 1/2 cup cilantro finely chopped, lightly packed
- cilantro for garnish
- lemon juice for garnish
Instructions
- Pre-heat the oven too 400 degrees F / 200ºc. Spray or brush oil at the bottom of a baking dish. Sprinkle half of the spice mix and bay leaf on the oil.
- Layer the washed and drained lentils to cover the bottom. Sprinkle the rest of the garam masala/spice blend, salt, onion flakes on the lentils.
- Layer greens on top. Gently pour 1 cup of water in the dish.
- Layer the tomato slices to cover the greens. Sprinkle washed rice on top. Sprinkle cumin, salt, and cloves on the rice. Gently pour 1 1/4 cup of water. At this point you can refrigerate the casserole, without disturbing it too much.
- Place foil and lightly seal. Bake at 400 degrees F / 200ºc for 50 minutes.
Dumpling:
- Meanwhile Make the dumpling batter. Whisk chickpea flour, salt, garam masala and baking powder. Add coconut milk, vinegar and oil and mix into a smooth thick batter. If the batter is too thin, add a tbsp or so more chickpea flour. Fold in the onion and cilantro.
- Uncover the baking dish. Spray water generously on top if the rice appears dry. Drop dollops of the dumpling batter on top. Place foil again on top and bake for 14 minutes.
- Remove the foil and broil for a minute for a crisper dumpling top (optional). Let cool for 5 minutes. Top with cilantro and lemon juice and serve.
Notes
- When using cooked lentils, reduce added water and bake casserole for 35 minutes before adding dumplings, then bake 12 more minutes.
- Substitute garam masala with a spice blend of coriander, cumin, cinnamon, cardamom, Aleppo pepper flakes, black peppercorns, garlic powder, and ginger powder for a different flavor profile.
- If using brown or brown basmati rice, soak for an hour and increase water by 3/4 cup, baking for 60 minutes total.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Sodium | 766mg | 32% |
| Potassium | 898mg | 19% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 173mg | 17% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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