with Lentil and Pepper Sauce HT
Veg MC 30mins
Hot Vegan Vegetarian Dairy
Gluten Wheat Free Main Course
1 Tablespoon Olive
1 Garlic Clove,
1 Green Capsicum
(sweet pepper), deseeded and finely chopped
deseeded and finely
chopped or ¼ teaspoon Chilli Powder
1 large Tomato,
pre-cooked Lentils (tinned will do)
1 teasp Freshly
Salt and Black
75g/3oz Long Grain
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.
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
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