One-Pot Lentil Rice
Easy to prepare and after just a short wait, it’s ready. The protein from the lentils and nuts make this a filling meal, so you won’t be left hungry.
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Ingredients
4 servings
400 g
200 g
1
1
250 g
100 g
Canned lentils
Rice (basmati)
Aubergine
Fennel
Cherry tomatoes
Cashews
500 ml
1 TBL sp
1 TBL sp
2 tea sp
2
2 cloves
15 g
Bouillon (vegetable)
Paprika powder
Curry Powder
Cinnamon
Lemon
Garlic
Fresh coriander
Prep
5 min
- Mince garlic
- Cut aubergine into cubes
- Cut away the fennel stalks and cut like an onion into medium thick strips
Cook
20 min
Make bouillon
Sauté aubergine and fennel
use plenty of oil, medium/high heat ~5 min
Add garlic, paprika powder, curry powder and cinnamon
mix ~2 min
Add rice, lentils, cherry tomatoes, bouillon and cashews
drain lentils before adding
add the lid but stir regularly ~15 min
Serve with coriander and squeeze lemon and add more salt and pepper to taste
Tastes great:) also works well with wholegrain rice