Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

Lentil Rice Casserole with Chickpea Dumplings

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Lentil Rice Casserole with Indian spices baked with chickpea flour dumplings. Use veggies and lentils of choice. Vegan Gluten-free Soy-free Recipe. 

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Lentil Rice Casserole with Indian spices baked with chickpea flour dumplings. Use veggies and lentils of choice. Vegan Gluten-free Soy-free Recipe. | VeganRicha.com

Casseroles work out well for when you want to put everything in a pot or pan and keep it ready to bake, bake an h our or so before the occassion and serve. This casserole is like a Biryani styke casserole with lentils, rice, spices and topped with a gluten-free dumpling made with chickpea flour. All the layers cook during baking to make a layered casserole. Add the dumplings or serve as is with garlic butter dinner rolls. 

Layer the lentils, spices, tomato slices and rice. Add water to cover. Store to bake later. or Bake for 50 minutes. Then top with dumpling batter and bake again. Cool for a minute and serve.

Lentil Rice Casserole with Indian spices baked with chickpea flour dumplings. Use veggies and lentils of choice. Vegan Gluten-free Soy-free Recipe. | VeganRicha.com

More bakes from the blog… This amazing Nacho Mac and Cheese Casserole, or a hearty Quinoa black bean cheddar casserole.  Crowd pleasing Spinach florentine bake, and a holiday Sheldperd’s pie with chickpeas, veggies and sweet potatoes, can all be prepped ahead.

It’s holiday season again! What are your favorite animal or human organizations (local or international) doing amazing things and consistently bringing a smile to everyone!

Lentil Rice Casserole with Indian spices baked with chickpea flour dumplings. Use veggies and lentils of choice. Vegan Gluten-free Soy-free Recipe. | VeganRicha.com

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5 from 4 votes

Lentil Rice Casserole with Chickpea Dumplings

Lentil Rice Casserole with Indian spices baked with chickpea flour dumplings. Use veggies and lentils of choice. Vegan Gluten-free Soy-free Recipe.
Prep Time10 mins
Cook Time1 hr 4 mins
Total Time1 hr 14 mins
Course: Entree
Cuisine: fusion, Gluten-free, Vegan
Servings: 4
Calories: 389kcal
Author: Vegan Richa

Ingredients

Casserole:

  • 2 tsp oil
  • 1 bay leaf
  • Spice: 1.5 to 2 tsp garam masala + 1/2 tsp garlic powder + 1/2 tsp cayenne or use biryani masala spice blend, or berbere, or use spice mix from the notes,
  • 1/2 cup (96 g) uncooked brown lentils washed and picked for stones
  • 1/2 tsp (0.5 tsp) salt
  • 2 tsp onion flakes or 2 Tbsp finely chopped fresh onion
  • 1/2 cup (18 g) packed chopped spinach or rainbow chard optional
  • 2 medium tomatoes sliced (1/8 to 1/4 inch)
  • 1/2 cup (92.5 g) uncooked basmati or other long grain rice washed and drained (I used white Basmati rice)
  • 1/4 tsp (0.25 tsp) salt
  • 3 cloves optional
  • 1/4 tsp (0.25 tsp) cumin seeds
  • 2 1/4 cups (562.5 ml) water divided

Dumplings:

  • 3/4 cup (90 g) chickpea flour
  • 1/3 to 1/2 tsp salt
  • 1/2 tsp (0.5 tsp) garam masala or use 1/4 tsp each of ground cumin and coriander
  • 1 tsp baking powder
  • 1/2 cup (113 ml) full fat coconut milk
  • 1 tsp apple cider vinegar
  • 2 tsp oil
  • 1/2 cup (70 g) finely chopped red onion
  • 1/2 cup (8 g) finely chopped lightly packed cilantro
  • cilantro and 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

Notes: If using cooked lentils, add 1/2 cup water instead of 1 cup at step 4 over the lentils. Bake for 35 minutes, then add dumplings, bake for 12 minutes and serve.
Use this spice blend instead of garam masala. Grind together 1 tsp coriander seeds, 1/4 tsp cumin seeds, 1/4 tsp cinnamon powder,1/2 tsp cardamom powder
1.5 tsp aleppo pepper flakes (or 1/2 tsp red pepper flakes + 1/2 tsp paprika),1/4 tsp black peppercorns,1/2 tsp garlic powder,1/2 tsp ginger powder
Brown Rice: Soak medium grain brown or brown basmati rice for an hour before using. Add 3/4 cup more water tot he casserole and bake for 60 minutes.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Lentil Rice Casserole with Chickpea Dumplings
Amount Per Serving
Calories 389 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Sodium 766mg33%
Potassium 898mg26%
Carbohydrates 55g18%
Fiber 13g54%
Sugar 5g6%
Protein 14g28%
Vitamin A 1060IU21%
Vitamin C 16.1mg20%
Calcium 173mg17%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.

 



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    • Yes, it should work. I updated the post with instructions. You will need more water and longer bake time. Check if the rise is cooked before you add the dumplings. You want to use quicker cooking brown rice and some types and brands take much longer than others.

      Reply

  2. When should the rice be cooked? It certainly doesn’t get cooked when you just wash it and add water to the casserole.

    Reply

  3. Without a doubt my favorite animal organization is WildlifeSOS India. They have complete integrity and unlike organizations such as HSUS which exist to expand their coffers, with little regard for animals…. Wildlife SOS India is completely trust worthy.

    Reply

    • Yes I have followed and donated to wildlife sos since many years. They are an incredible set of people. They are also mentioned in my book in the list of organizations supported by the book sales.

      Reply

  5. 5 stars
    Hello,
    I just wanted to let you know how much I have enjoyed your recipes! This casserole is FABULOUS! We follow an oil & gluten free plant based diet for many years. I omitted the oil in the bottom of the dish and soaked my brown rice as you suggested. I added 2 tsp of tahini to the chickpea dumplings instead of oil. I also used chopped kale for the greens because that is what I had on hand. I made up the casserole the day before, as you suggested, then baked it the next day and added the dumplings. I finished with a couple minutes on broil until it was nicely browned. OMG! It is delicious! So many layers of flavors and textures. What a great dish for a brunch! My husband and I ate the whole thing at one sitting.

    Making the chocolate ginger cookies tomorrow! LOVE the broccoli fritters, red pepper mac and cheese with chickpeas & chopped broccoli & cauliflower, tofu stir fry ( I bake mine first for oil free version)with veggies, mushrooms &hoisin sauce, turmeric peanut butter curry with yellow squash, Sheperds pie, have made all these and more numerous times!! How grateful we are for your generosity in sharing your skill. It is easy for me to adapt, substitute, or in some case add things. In the red pepper pasta, for instance, I added the zest and juice of a lemon plus 2 Tabs of tahini to the sauce ingredients. The lemon juice & zest really make it sparkle!

    I am happily working my way through all your recipes and we LOVE everything.

    Thank you too for the work you do with the animals, for your compassion and kindness. We too, foster dogs and work with rescue groups. Thank you for your Doritos in the world.

    Deep Bows,
    Carol S.

    Reply

  6. Hi Richa,

    I am laughing with tears in my eyes. I just read through my comment and came to my last sentence. ” thank you for you Doritos in the world” Lol! Good old spell check on my iPad!

    I really meant to say, “Thank you for your SPIRIT in the world”!
    But maybe Doritos is OK, too! 😉

    Blessings for a Beautiful Day.

    Reply

  9. 5 stars
    We love this recipe! I have made it four times now. It’s so versatile! I never have coconut milk, but soy milk works fine. I prefer using onion powder instead of the diced onion in the dumplings, and because I am always running low on chickpea flour, I have discovered that you can successfully sub 1/3 to 1/2 the flour with Bob’s Cup 4 Cup GF flour. I even made it once with chipotle and Mexican spices instead!

    I would advise readers to always double the recipe (fits well in a 9×12 dish) because the leftovers just get better and better. I serve it with a dollop of Forager plain cashew yogurt, and it is heaven!

    Reply

  11. This looks so good! I can’t eat tomatoes, do you have a suggestion for a good substitution? I’m wondering if it should be something with high water content…

    Reply
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