Lentil and Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Pretty easy and pretty tasty, makes a great vegetarian main course. Ingredients:
1 cup red lentil |
1/4 cup long grain rice |
5 cups vegetable stock |
1 leek |
3 garlic cloves, crushed |
14 ounces canned chopped tomatoes |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon garam masala |
1 red bell pepper (seeded and sliced) |
1 cup broccoli floret |
8 baby corn cobs (halved lengthwise) |
1/2 cup green beans |
1 tablespoon shredded basil |
salt and pepper |
Directions:
1. Put lentils, rice, and stock in large casserole dish and cook over low heat for 20 minutes, stirring occasionally.
2. Chop leek into chunks. Add leek, garlic, tomatoes (with juice from the can), cumin, chili powder, garam masala, bell pepper, broccoli, corn, and green beans to the pan.
3. Bring mixture to a boil, then reduce heat and simmer, covered, for 10-15 minutes. Vegetables should be tender.
4. Add basicl and season to taste with salt and pepper. Serve imediately. Garnish with additional basil if desired.
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