Total Time
40mins
Prep 20 mins
Cook 20 mins

Courtesy of the Vegetarian Times.

Ingredients Nutrition

Directions

  1. In a large non-stick skillet, bring the wine to a boil over medium-high heat.
  2. Add the garlic, onions, carrots, celery, rice and lentils.
  3. Cook, stirring often, for 2 minutes.
  4. Add the black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf.
  5. Cook, stirring often, for 2 minutes.
  6. Add the stock and bring to a boil.
  7. Cover and simmer for about 15 minutes or until the lentils and rice are tender.
  8. Remove and discard the bay leaf.
  9. Season with soy sauce to taste.
Most Helpful

5 5

Wonderful! I did add salt and pepper, omitted the black beans and doubled the lentils. That is all I did differently. Went perfect with Spicy Mushroom Ratatouille #107014 a bit of greens and baguette. Thank you for posting! New Note: I wanted to add that the leftovers made wonderful stuffed bell peppers the next day. I added a little tomato and artichoke hearts. I had mine warm, my daughter liked hers cold, more like a salad.

2 5

Was rather bland and dry. I couldn't find black beans so I substituted red beans. To make the leftovers the next night I added more stock and oddly enough some fresh grated parmesan cheese and reheated in the oven. That made it heaps better. Thank you.