Lentil AndRice Casserole

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Lentil And Rice Casserole

This is a really hearty dish that is perfect for cold days when a hot dish is just what you need to kee the winter cold out.

Home One Pot Meal Index

Ingredients:

1 cup split red lentils
generous 1/4 cup long grain rice
5 cups vegetable bouillon
1 leek, cut into chunks
3 garlic cloves, crushed
14 oz/400g canned chopped tomatoes
1 tsp. ground cumin
1 tsp chili powder
1 tsp. garam masala
1 red bell pepper, seeded and sliced
3 1/2 oz/100 g small broccoli florets
8 baby corn cobs, halved lengthwise
2 oz/55g green beans, halved
1 tbsp. shredded fresh basil
salt and pepper
sprigs of fresh basil to garnish

Nutritional:

Calories....312

Protein....20g
Carbohydrates...51g
Sugars....9g
Fat....2g
Saturates....0.4g

Directions:

Place the lentils, rice and vegetable bouillon, in a large flameproof casserole and cook over low heat, stirring occasionally, for 20 minutes.
Add the leek, garlic, tomatoes, and their juice, ground cumin, chili powder, garam masala, sliced bell pepper, broccoli, corn cobs, and green beans to casserole.
Bring the mixture to a boil,lower the heatr,cover, and simmer for another 10-15 minutes,or until all the vegetables are tender.
Add the shredded basil and season with salt and pepper to taste.
Garnish with fresh basil sprigs and serve immediately.

Variationsn: You can vary the rice in the recipe with brown or wild rice.