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
