Vegetable Rice Pan – Stew with Red Lentils

Summary

Ingredients

• 1 cup brown rice
• 2 cup water
• 150 g pepper (s), frozen, in strips OR
• 2 bell peppers, green and red, in strips
• 5 spring onion (s)
• 2 small zucchini
• 3 carrot (s)
• 1 large beefsteak tomato (s) or
• 1 tablespoon tomato paste
• 600 ml water, up to 1000
• 2 tablespoon vegetable stock to .5 , grained
• 100 g lentils, red
• 1 tablespoon oil, (rapeseed oil)
• 1 teaspoon turmeric (turmeric)
• parsley
• 1 pinch (s) cane sugar

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Instructions

1. Put 1 cup of brown rice in 2 cups of boiling water, bring to the boil, reduce the heat, put the lid on + cook for approx. 35 min + allow to swell for approx. 10 min.
2. Cut red + green peppers into strips, spring onions with green into rings, zucchini into small cubes, carrots into pens or coarsely grate.
3. Rinse the red lentils. Let 1 tablespoon oil get hot in a pan or saucepan, sauté the rinsed lentils briefly, the sautéing keeps the lentils in shape, they then turn yellow, deglaze with 600/1000 ml water, turmeric + grained vegetable stock, pinch of sugar, tomato paste and vegetables except zucchini, add
4. Let the lid simmer for about 5–10 minutes.
5. Add the cooked rice and chopped zucchini and let cook for about 5 minutes.
6. Loosen the vegetable pan with a fork.
7. Otherwise stir and serve sprinkled with parsley.