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Student Rice with Lentil and Pepper Sauce   HT   Veg  MC  30mins

Serves 1   Hot  Vegan  Vegetarian  Dairy Gluten Wheat Free  Main Course

Ingredients

1 Tablespoon Olive Oil

½  Onion, finely chopped

1 Garlic Clove, Crushed

1 Green Capsicum (sweet pepper), deseeded and finely chopped

½  Chilli, deseeded and finely chopped or ¼ teaspoon Chilli Powder

1 large Tomato, diced

120ml/4fl.oz. Vegetable Stock

50g/2oz pre-cooked Lentils (tinned will do)

1 teasp Freshly Chopped Basil

Salt and Black Pepper

75g/3oz Long Grain Rice

Instructions

1. Heat the oil in a medium saucepan, add the onion, garlic, capsicum and chilli and sauté for 2-3 minutes, stirring from time to time.

2. Add the tomatoes and stock, mix well, reduce the heat, cover and simmer for 15 minutes.

3. Meanwhile, three quarters fill a medium sized saucepan with water and bring to the boil. Add the rice and some salt,  bring back to the boil then reduce the heat and simmer for about 10 minutes or until the rice is tender.

4. Add cooked lentils,  basil, salt and pepper to the tomato sauce mixture and heat gently for 3-4 minutes, stirring constantly and adding a little water if the mixture is too thick. Serve hot over the drained rice.

 More Student Recipes   |  Student Cooking  |  More Pasta, Grains, Pulses, Rice  Recipes  |  Vegetarian Recipes   |  Cooking  Fresh Vegetables  |  What's in Season 

 

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