Recipe

Tandoori Chickpea Lentil Bake

Tandoori Chickpea Lentil Bake

A warm batch-style dinner built around rice, chickpeas, red lentils, vegetables, tomato sauce, and tandoori-style seasoning.

It bakes together in one dish and can be portioned out for simple dinners during the week.

Category: DinnerMakes: About 5 servingsApprox. 400–500 caloriesCarbs ~61gProtein ~26gFat ~11g

Base Bake Ingredients

  • 1 cup dry rice or rice blend
  • 1 16 oz can tomato sauce
  • 1 15 oz can chickpeas, drained and rinsed
  • 1/2 cup dry red lentils
  • 1 1/2-2 cups vegetable broth or water
  • 1 red bell pepper, sliced or chopped
  • 1 medium onion, sliced or chopped
  • 2 cups cauliflower florets
  • 3-4 garlic cloves, minced
  • 2-3 tablespoons tandoori masala seasoning, store-bought or homemade
  • 1 tablespoon olive oil
  • Lemon juice, to taste
  • Salt and black pepper, to taste

Tandoori-Style Seasoning

Use a store-bought tandoori masala seasoning if you have one.

If you want to mix your own, stir together:

  • 1 tablespoon garlic powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • Pinch of cayenne, optional
  • Use about 2-3 tablespoons of the mix for the bake, then adjust next time based on how strong you like the flavor.

Instructions

  1. Preheat the oven to 400 F.
  2. Add the rice, tomato sauce, chickpeas, red lentils, 1 1/2 cups vegetable broth, garlic, and about half of the tandoori seasoning to a 9x13 baking dish.
  3. Stir until everything is evenly mixed.
  4. In a separate bowl, toss the bell pepper, onion, and cauliflower with olive oil and the remaining tandoori seasoning.
  5. Spread the seasoned vegetables over the rice and lentil mixture.
  6. Cover the baking dish tightly with foil.
  7. Bake for 55-65 minutes, stirring once halfway through, until the rice and lentils are cooked and the vegetables are tender.
  8. If the mixture looks too dry during the halfway stir, add a splash more broth or water.
  9. Let the bake rest for about 10 minutes before serving.
  10. Finish with lemon juice, salt, and black pepper to taste.

Optional Cashew Cilantro Sauce

This sauce is optional, but it adds a creamy, fresh finish to the bake.

Ingredients

  • 1/2 cup cashews, soaked in hot water for about 30 minutes
  • 1/2 cup water, plus more as needed
  • 1 bunch cilantro, washed and roughly chopped
  • 2-3 cloves garlic
  • 1 small piece fresh ginger, optional
  • 2-4 tablespoons lemon or lime juice
  • Salt, to taste
  • Pinch of red pepper flakes, optional

Instructions

  1. Drain the soaked cashews.
  2. Add the cashews and water to a blender and blend until smooth.
  3. Add the cilantro, garlic, ginger, lemon or lime juice, salt, and red pepper flakes.
  4. Blend again until creamy, adding a splash more water if needed.
  5. Spoon over the bake when serving.

Make It More Filling

The base bake works on its own. These are optional add-ins you can use when you want it to be more filling or better fit what you need for the day.

  • Extra-firm tofu - tear into bite-sized pieces, toss with the vegetables and seasoning, then bake with the casserole.
  • Nutritional yeast - stir into the tomato, rice, and lentil mixture before baking for a savory boost.
  • Cashew cilantro sauce - spoon over the bake when serving for a creamier, more filling bowl.
  • Extra rice or quinoa - add a little more grain if you want larger portions.
  • Greens - stir in spinach or kale near the end if you want to add more greens.