One of my most well known plans ever, with essentially 5 star surveys! Its appearance doesn't do it equity – this lentil prepare is extraordinarily delicious, thus simple to adjust!
As a food blogger who needs to concoct new plans on a practically regular schedule, I don't frequently get an opportunity to return to old top picks – I think you folks would have a mob on the off chance that I simply posted a similar four plans again and again (… do any of you really care that much?). In any case, every so often I simply think stuff it, I'm going to repost something I've made previously. Since now and again I simply need to. You'll adapt.
This very veggie lentil heat is fundamentally a redone adaptation of an extremely old lentil prepare formula I posted path back in February 2012 (who even recollects that far back in any case? A while ago when our most concerning issue was the approaching apocalypse… ah, those were the days).
The formula was so staggeringly acceptable and the old photographs were so incredibly not great that I thought it merited a restoration. With another, however similarly senseless, name. In those days, it was essentially my preferred formula on the planet, and very little has changed.
Also try our recipe : CRISPY BAKED ZUCCHINI FRIES #vegetable #dinner #zucchini #recipes #healthy
- 110 g red lentils (~ 1/2 cup)
- 75 g white rice (~ 1/4 cup)
- 650 ml vegetable stock (~ 2 1/2 cups), or 2 stock cubes made up in 650ml water
- 1 tbsp oil
- 1 small leek or 1/2 large leek, sliced
- 1 bell pepper, diced fairly small (I used orange)
- 5 medium mushrooms, diced fairly small
- 1 small courgette (zucchini), or 1/2 large courgette, diced fairly small
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Black pepper
- 90 g grated cheddar cheese (~ 1 cup)
INSTRUCTIONS
- Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You’ll need to stir constantly during the last 5 minutes or so, to ensure they don’t stick to the bottom of the pan. Once they’re cooked, don’t drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
- Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
- Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
- Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.
Source : bit.ly/2B57jTt
Read more our recipe : Vegan Dandelion Honey #dinner #vegan #vegetarian #easy #recipes
0 Comments