Very Veggie Lentils (Print Version)
# Ingredients:
01 -
100g grated cheddar cheese
02 -
1/2 tsp cayenne spice
03 -
1 tsp smoked paprika powder
04 -
Black pepper, to taste
05 -
1 small green courgette (or 1/2 a large one), finely chopped
06 -
5 medium-sized mushrooms, chopped into small cubes
07 -
1 small bell pepper (orange works well), finely diced
08 -
1 leek, sliced thin (or half a large one)
09 -
1 tbsp cooking oil
10 -
650ml vegetable stock (prepare with 2 cubes if needed)
11 -
75g plain white rice
12 -
110g red split lentils
# Instructions:
01 -
Simmer the rice and lentils in the veggie stock for about 15–20 minutes. Be sure to occasionally stir it and stir more frequently in the last few minutes to keep it from sticking. Let the excess water cook down until the mix thickens like porridge.
02 -
Warm up the oil in a pan. Toss in the leek, pepper, mushrooms, and courgette. Sauté everything on medium heat for 5–10 minutes, giving it a stir now and then until the veggies soften up.
03 -
Turn on your oven and bring it to 190°C (375°F or Gas Mark 5).
04 -
In a big bowl, combine the cooked lentil and rice mix with the sautéed veggies. Add a pinch of black pepper, followed by cayenne and smoked paprika. Give it a good mix.
05 -
Spoon half of the prepared mix into a baking dish and sprinkle with half the cheese. Add the rest of the mix, smooth the top layer, and sprinkle on the rest of the cheese.
06 -
Place the dish in your preheated oven and bake for 25–30 minutes until the cheesy top turns bubbly and crispy golden.