This Baked Kitchari Casserole — also called Spiced Lentil Rice Casserole — is an easy, one-pan nourishing meal that’s perfect for weeknights and meal prep. It takes only minutes to prepare: add the ingredients to a baking dish, cover, and bake. The recipe is gluten-free, nut-free, soy-free, and relies on just a handful of main ingredients.
Kitchari, which means “mishmash” in Hindi, is traditionally made with lentils and basmati rice. It’s often cooked until soft and porridge-like, but you can adjust the texture to suit your preference. This baked version is hearty, flavorful, and simple to assemble: rice, lentils, vegetables, spices, and water go straight into a casserole dish and bake until tender. The dish is rich in nutrients and makes a comforting, satisfying meal any time you want something healthy and easy.
What makes this casserole so delicious is the spice blend. A fragrant mix of coriander, cumin, cardamom, black pepper, cayenne, fenugreek leaves, paprika or Kashmiri chili powder, and garam masala (or a substitute like Berbere) gives the dish warmth and depth. You can swap in other spice blends such as Berbere, Cajun, or curry powder for a different flavor profile.
Why you’ll love this Baked Lentil Rice (Kitchari) Casserole
- Made with just a few main ingredients
- Gluten-free, nut-free, and soy-free
- Satisfying, nourishing, and full of flavor
- Quick to assemble — then bake and forget until it’s done
Spiced Lentil Rice Casserole — Recipe Summary
This baked kitchari casserole combines basmati rice, split red lentils (or a mix with petite yellow lentils), vegetables, warming spices, and water. It bakes in one dish and can be served with fresh cilantro, lemon juice, non-dairy yogurt, chutney, or pickles. The 9×11-inch baking dish works well for the listed quantities, and you can easily double the recipe for larger groups.
Ingredients
- 1/2 cup split red lentils (masoor dal) or a mix of split red lentils and petite yellow lentils (moong dal)
- 1/2 cup white basmati rice
- 2 bay leaves
- 1–2 cups chopped vegetables (cauliflower, carrots, peas, green beans, corn, bell pepper, zucchini, etc.)
- 1/2–1 cup frozen spinach, thawed
- 1 large tomato, chopped
- 1/2 teaspoon garlic powder
- 1–2 tablespoons ground spices (see notes for suggested blend)
- 3–4 cups water (4 cups for a softer, porridge-like kitchari; 3 cups for a firmer rice-like texture)
- 3/4 teaspoon salt, or to taste
- Cilantro and lemon juice for garnish
Instructions
- Rinse the lentils and rice well and drain.
- In a 9×11-inch or similar baking dish, combine the rinsed lentils and rice with the chopped vegetables, thawed spinach, chopped tomato, bay leaves, garlic powder, ground spices, salt, and the water. Stir to mix evenly.
- Cover the dish tightly with parchment or foil. Bake in a preheated oven at 400°F (205°C) for 40–45 minutes.
- Check at around 35–40 minutes to see if the rice and lentils are tender. If needed, continue baking a few minutes longer until cooked to your preference.
- Remove from the oven, discard the bay leaves, fluff gently with a fork, and garnish with cilantro and a squeeze of lemon. Optionally top with roasted vegetables, toasted nuts, or non-dairy yogurt before serving.
Notes and Variations
What to serve with Baked Kitchari Casserole
Serve with a dollop of non-dairy yogurt or raita, papadums or crispy crackers, chutney, or achar (Indian pickles). It also pairs well as a side to a curry or with roasted vegetables.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven, adding a splash of water if needed to loosen the texture.
Nutrition (approximate per serving)
Calories: 221 kcal; Carbohydrates: 43 g; Protein: 11 g; Fat: 1 g; Fiber: 12 g. Nutrition values are approximations and will vary with exact ingredients and portion sizes.
This baked kitchari casserole is an adaptable, nourishing dish that’s easy to customize with whatever vegetables and spices you have on hand. It’s a great staple for meal prep and a comforting option any night of the week.
