Vegetable Rice Pan with Red Lentils
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bell pepper (s), green
- 1 red pepper (s)
- 5 spring onion (s)
- 2 zucchini
- 3 carrot (s)
- 1 beefsteak tomato (s)
- 3 tablespoon oil (sunflower oil)
- 200 g rice (lon rain)
- 600 ml water
- 100 g lentils, red
- 1 teaspoon turmeric
- 3 tablespoon vegetable stock (instant)
- Parsley, fresh
Print Recipe
Pin Recipe Instructions
- Wash, halve, core and cut the peppers into strips. Clean and wash the spring onions and cut into rings. Clean and wash the zucchini and cut into cubes. Peel the carrots and cut into sticks. Wash the tomato, remove the stalk and cut into cubes.
- Heat the oil in the pan, fry the rice until translucent, pour in water and add the lentils. Bring to the boil, dissolve the turmeric and vegetable stock in the liquid. Put on the lid.
- After 10 minutes add the vegetables and cook covered for another 10-15 minutes. Fluff with a fork and serve sprinkled with parsley.
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