Lentil and Rice Casserole

Source: Cookshelf Vegetarian by Jenny Stacey

• 1 ¼ cups red split lentils

• ½ cup long-grain rice (white, brown or wild)

• 5 cups vegetable stock

• 3 garlic cloves crushed

• 14 oz. can chopped tomatoes

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp garam masala

• 1 red bell pepper sliced

• 3 ½ oz. small broccoli florets

• 8 baby corn cobs, halved lengthwise

• 1 ¾ oz. French (green) beans

• 1 tbsp fresh basil, shredded

• salt & pepper

• fresh basil sprigs, to garnish

1. Place the lentils, rice and vegetable stock in a flameproof casserole dish and cook over gentle heat for 20 minutes, stirring occasionally.

2. Add the leek, garlic, tomatoes, cumin, chili powder, garam masala, (bell) pepper, broccoli, corn cobs and French (green) beans.

3. Bring the mixture to a boil, reduce the heat, cover and simmer for a further 10-15 minutes until the vegetables are tender.

4. Add the shredded basil and season with salt and pepper to taste.

5. Garnish with fresh basil sprigs and serve immediately. Serves 4.