- 1 C brown rice
- 1 C french/puy/brown lentils – well rinsed
Cook together in a pot using an absorption method (i.e.3 C water, bring to boil, cover with tight fitting lid, reduce to a low heat and cook for 40 minutes. Switch off and let stand for 10 minutes)
- 2 TBSP vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 325g tomato tinned tomato OR 500g fresh tomatoes chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- salt and pepper to taste
Heat the oil and then saute the onion and garlic until soft then add all other ingredients and cook until vegetables are tender.
Layer into a casserole dish (rice and lentils, vegetables, rice and lentils, ending with a vegetable layer).
- Vegan Parmesan cheese substitute
Sprinkle a layer of breadcrumbs, if you wish add a couple of tablespoons of this homemade vegan Parmesan cheese substitute to your crumbs for extra flavor. Bake at 180 degrees until bubbling at the edges