Lentil and Rice Casserole

[Guest guest]

This " casserole " is actually cooked on the stove top. I used brown

lentils even though the recipe called for red. Here is my version:

 

1 c lentils, rinsed

generous 1/4 c rice

5 cups broth

1 c broccoli florets

2/3 c green beans

1/2 bell pepper sliced (I used yellow)

3/4 c corn kernels

1 can chopped tomatoes (undrained)

3 garlic cloves, minced

1 tsp cumin

1 tsp chili powder

1 tsp garam masala

 

 

In a dutch oven or large saucepan, cook the lentils and rice in the

broth on medium low for about 20 minutes, stirring occasionally. Then

add the broccoli, green beans, bell pepper, canned tomatoes, garlic

and spices. Cover and cook 10-15 minutes more or until the veggies are

tender.

 

Serve with crusty bread and butter.