Lentil and Rice Casserole
Ready In: 55 mins
Serves: 4-6
Ingredients
- 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
- 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.
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