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“This dish is a very hearty, healthy main meal, perfect for cold days when a filling hot dinner is just what you need. It's SUPER low in fat, but full of all the good stuff. Another recipe from Jenny Stacey's What's Cooking Vegetarian. Feel free to use brown or wild rice if you prefer. I added a tiny bit of water with the vegetables & will be adding mushrooms when I make it next time. I think serving with some crusty bread would be a good idea.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the lentils, rice, vegetable stock and white wine in a flameproof casserole dish and cook over gentle heat for 20 minutes, stirring occasionally.
  2. Add the vegetables, cumin, chilli powder and garam masala.
  3. Bring the mixture to the boil, then reduce heat, cover and simmer for a further 10-15 minutes, or until the veggies are tender.
  4. Add the shredded basil and salt & pepper, stir through and serve with fresh basil sprigs.

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