Lentil and Rice Casserole Recipe

My husband treated me to a surprise home cooked dinner over the weekend for Valentine’s Day.  It was a recipe we had not tried before, but it was delicious! We found it in the Cookshelf Vegetarian book by Jenny Stacey, but changed it a little bit.

Lentil & Rice Casserole

225g red split lentils

50g brown rice

1 liter vegetable stock

100ml dry white wine

1 leek, cut into chunks

250g sweetcorn

100g green beans

50g broccoli florets

1 can chopped tomatoes

2 garlic cloves, crushed

1 tsp each of ground cumin, chili powder, garam masala

salt and pepper

Instructions

1. Put the lentils, rice, stock, and white wine in a casserole dish and cook over a gentle heat for 20 minutes, stirring once in awhile.

2. Add all other ingredients, other than salt and pepper.  Bring the mixture to a boil, reduce the heat, cover and simmer for about 10-15 minutes.  Vegetables should be tender, but not limp.

3. Add salt and pepper to taste.  Serve immediately and enjoy!

Protein

If you read my recent post about vegetarian/vegan sources of protein, you’ll notice that this recipe has lentils and brown rice in it.  These are both good non-animal sources of protein.  And the vegetables have some protein too.  You could add peas or spinach to increase it even more.

To your health,

Kimberly