rice lentil casseroleThis is a one-pot wonder! Easy to make and flexible. Use up your leftover veggies.

Serves 2-3

Ingredients

  • 1/2 cup wild rice
  • 3 cups water (or vegan stock)
  • 3/4 cup red split lentils
  • small onion
  • 1 garlic clove
  • small red or orange capsicum pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 1/2 cups tomato passata or pasta sauce
  • 3/4 cup frozen lima beans

Method

  1. Simmer wild rice in large heavy-bottomed pan with 2 cups water or stock for 25 minutes
  2. Add red lentils plus another cup of water and simmer for 10 minutes
  3. Meanwhile, thin slice the onion, mince the garlic and chop the pepper small  (removing seeds/stalk)
  4. Add the spices and veggies and stir in the passata
  5. Simmer for another 10 minutes or until the onion and pepper are cooked
  6. Add lima beans and heat through for another 5 minutes
  7. Serve in a bowl with bread on the side.

This dish is very flexible – try it with mushrooms instead of pepper, peas or sweetcorn instead of lima beans or add a pre-cooked veg such as broccoli or cauliflower… enjoy!

Green Fact: lentils have one of the lowest carbon footprints of any food at just 0.9 tons of greenhouse gas emissions per kilo compared to 39.2 tons for beef.