225g split red lentils
50g long grain rice
1litre vegetable stock, or boiling water if prefered.
1 leek, cut into chunks
3 garlic cloves, crushed
1x 400g can of tomatoes
1tsp cumin seeds
1tsp chili powder
1tsp curry powder or garam masala
1 pepper, deseeded and sliced
100g broccoli florets
50g green beans, halved
fresh basil to garnish

1) Place lentils, rice, and stock into a flameproof casserole over a low heat and cook for 20mins stirring occasionally.

2) Add the leek, garlic, cumin, tomatoes,chilli powder, curry powder, pepper, broccoli and beans

3)Bring the mixture to the boil, then reduce the heat. Cover and simmer for 10-15 mins or until vegetables are tender

4) season to taste, garnish with basil and serve immediately.

You can can use brown rice if prefered, and vary the vegetables according to season


Number of Servings: 4

Recipe submitted by SparkPeople user BRIGHT_ONION.

 

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