Oven-baked Lentil Rice
A recent discovery: cooking rice in the oven! Easy to prepare and after a little wait, it’s ready. The protein from the lentils and nuts make this a filling meal, so you won’t be left hungry.
Ingredients
4 servings
400 g
200 g
1
1
250 g
100 g
Canned lentils
Rice (brown)
Aubergine
Fennel
Cherry tomatoes
Cashews
400 ml
1 tea sp
1 TBL sp
1 TBL sp
2 tea sp
1
2 cloves
Bouillon (vegetable)
Nutmeg
Paprika powder
Curry Powder
Cinnamon
Lemon
Garlic
Prep
10 min
- Mince garlic
- Cut aubergine into cubes
- Cut away the fennel stalks and cut like an onion into medium thick strips
- Halve cherry tomatoes
- Preheat oven to 200°C
Cook
30 min
Make bouillon
Sauté aubergine, fennel, nutmeg, paprika powder, curry powder, cinnamon, garlic
use plenty of oil, medium/high heat ~5 min
Add rice, cherry tomatoes, lentils, cashew nuts, bouillon
drain lentils before adding, mix ~1 min
Add everything to an oven form, cover with aluminium foil and bake
~25 min at 200°C
Squeeze lemon when serving and add salt and pepper to taste
