Veggie Lentil Dish (Print Version)
# Ingredients:
01 -
90g of cheddar cheese, grated
02 -
110g of red lentils
03 -
75g of plain white rice
04 -
650ml of vegetable broth or 2 bouillon cubes dissolved in 650ml water
05 -
1 tablespoon cooking oil
06 -
1 small leek or half of a large one, thinly sliced
07 -
A small courgette (zucchini) or 1/2 large one, diced into small pieces
08 -
1 bell pepper, finely chopped (e.g., orange)
09 -
5 medium mushrooms, cut into small bits
10 -
1/2 teaspoon of cayenne pepper
11 -
1 teaspoon of smoked paprika
12 -
Black pepper to taste
# Instructions:
01 -
In the vegetable broth, cook the lentils and rice for about 15-20 minutes. Stir once in a while, and in the last 5 minutes, stir often so it won’t stick. Let the extra liquid reduce until it’s thick like porridge.
02 -
Warm the oil in a pan, then toss in the sliced leek, mushrooms, diced courgette, and pepper. Stir now and again as it cooks over a medium flame for 5-10 minutes until it softens.
03 -
Turn your oven on to 190°C (375°F / Gas Mark 5).
04 -
In a big bowl, combine the lentils, rice, and cooked veggies. Toss in the smoked paprika, cayenne, and black pepper, giving everything a good mix.
05 -
Spoon half your mix into a dish, sprinkle half of the grated cheese on top, then repeat with the rest of the mix and cheese. Smooth it out as you go.
06 -
Bake it in the hot oven for 25-30 minutes or until the cheese on top is bubbly and golden.