Lentil and Rice Casserole

You gotta love lentils! They cook up quickly, they’re easy to flavor with … pretty much anything, and they are packed with good stuff for your body! If you’re not eating lentils yet … HURRY UP AND START!

Here’s a simple, tasty recipe to get you started on the lentil path to a happy tummy!

1 cup split red lentils
1/3 cup Parboiled long grain rice
5 cups vegetable stock
1 leek (or onions right out of my back yard), cut into chunks
3 garlic cloves, crushed
1 14oz can chopped tomatoes
1 tsp ground cumin
1 tsp chilli powder
1 tsp garam masala
1 red bell pepper, seeded and sliced
/3 1/3oz small broccoli florets
8 baby corn cobs, halved lengthways
1 3/4oz green beans, halved
1/4 cup milled flax seed
1 tsp shredded basil
sea salt and fresh ground black pepper

1. put lentils, rice and stock into a large pot and cook over low heat, stirring occasionally, for 20 mins.

2. add all the vegetables and spices, leaving the shredded basil

3. bring to the boil, then reduce the heat and simmer, covered, for 10-15 minutes or until vegetables are tender

4. add shredded basil and season to taste with salt and pepper

See! isn’t that easy!



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