Vegetable Rice Pan – Stew with Red Lentils
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Cut red + green peppers into strips, spring onions with green into rings, zucchini into small cubes, carrots into pens or coarsely grate.
- 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
- Let the lid simmer for about 5–10 minutes.
- Add the cooked rice and chopped zucchini and let cook for about 5 minutes.
- Loosen the vegetable pan with a fork.
- Otherwise stir and serve sprinkled with parsley.
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