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Lentil And Rice Casserole

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Ingredients

Adjust Servings:
1 cup red lentil
1/4 cup long grain rice
5 cups vegetable stock
1 leek
3 garlic cloves, crushed
14 ounces canned chopped tomatoes
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garam masala
1 red bell pepper (seeded and sliced)
1 cup broccoli floret
8 baby corn cobs (halved lengthwise)
1/2 cup green beans
1 tablespoon shredded basil
salt and pepper

Nutritional information

263.8
Calories
16 g
Calories From Fat
1.8 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
27.4 mg
Sodium
49.7 g
Carbs
8.3 g
Dietary Fiber
5 g
Sugars
15.4 g
Protein
249g
Serving Size

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Lentil And Rice Casserole

Features:
    Cuisine:

    Pretty easy and pretty tasty, makes a great vegetarian main course.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Lentil and Rice Casserole, Pretty easy and pretty tasty, makes a great vegetarian main course , Pretty easy and pretty tasty, makes a great vegetarian main course


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    Steps

    1
    Done

    Put Lentils, Rice, and Stock in Large Casserole Dish and Cook Over Low Heat For 20 Minutes, Stirring Occasionally.

    2
    Done

    Chop Leek Into Chunks. Add Leek, Garlic, Tomatoes (with Juice from the Can), Cumin, Chili Powder, Garam Masala, Bell Pepper, Broccoli, Corn, and Green Beans to the Pan.

    3
    Done

    Bring Mixture to a Boil, Then Reduce Heat and Simmer, Covered, For 10-15 Minutes. Vegetables Should Be Tender.

    4
    Done

    Add Basicl and Season to Taste With Salt and Pepper. Serve Imediately. Garnish With Additional Basil If Desired.

    Avatar Of Lucas Guerrero

    Lucas Guerrero

    Latin cuisine expert known for her authentic and flavorful dishes.

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