Recipe by Rhiannon and Matt
This dish is a very hearty, healthy main meal, perfect for cold days when a filling hot dinner is just what you need. It's SUPER low in fat, but full of all the good stuff. Another recipe from Jenny Stacey's What's Cooking Vegetarian. Feel free to use brown or wild rice if you prefer. I added a tiny bit of water with the vegetables & will be adding mushrooms when I make it next time. I think serving with some crusty bread would be a good idea.
- 1 1⁄4 cups split red lentils (8oz)
- 1⁄3 cup long-grain white rice
- 5 cups vegetable stock
- 150 ml dry white wine (2/3 cup)
- 1 leek, cut into chunks
- 1 red capsicum, seeded and sliced (bell pepper)
- 3 garlic cloves, crushed
- 400 g chopped tomatoes (14 oz)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 100 g broccoli florets (3 1/2 oz)
- 100 g button mushrooms, roughly chopped
- 8 baby sweet corn cobs, halved lengthwise
- 50 g green beans, halved (1 3/4 oz)
- 1 tablespoon fresh basil, shredded
- salt & pepper, to taste
- fresh basil sprig, to garnish
Directions See How It's Made
- Place the lentils, rice, vegetable stock and white wine in a flameproof casserole dish and cook over gentle heat for 20 minutes, stirring occasionally.
- Add the vegetables, cumin, chilli powder and garam masala.
- Bring the mixture to the boil, then reduce heat, cover and simmer for a further 10-15 minutes, or until the veggies are tender.
- Add the shredded basil and salt & pepper, stir through and serve with fresh basil sprigs.