Lentil Rice and Veggie Bake

Place the rice and 1 cup water in a pot and bring to a boil. Cover reduce heat to low and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water and bring to a boil. Cook 15 minutes or until tender.

Preheat oven to 350 degrees F (175 degrees C).

Heat the oil in a skillet over medium heat and stir in the onion and garlic. Mix in tomato celery carrots zucchini and 1/2 the tomato sauce. Season with 1/2 the basil 1/2 the oregano 1/2 the cumin salt and pepper. Cook until vegetables are tender.

In a casserole dish mix the rice lentils and vegetables. Top with remaining tomato sauce and sprinkle with remaining basil oregano and cumin.

Bake 30 minutes in the preheated oven until bubbly.