Monday, 29 August 2011

Slightly oriental lentil and rice bake

Genuine experiment this one... Basically it's an attempt at a Asian inspired lentil and rice bake. Worked pretty well. Lovely texture. The coconut didn't come through as strong as I expected but the lemon zest lifts the whole thing. Next time might get some lemongrass in there too. Worth doing again.


One onion, finely chopped
Tbsp vegetable oil
One carrot, finely chopped
4 cloves garlic, crushed and chopped
One cup finely chopped pointy cabbage
Tbsp chopped fresh coriander
Tbsp chopped fresh chives
Tsp chopped fresh parsley
Zest and juice of one lemon
3 tbsp soy sauce
1 tbsp agave syrup or sugar
1 tbsp rice wine vinegar
Tsp sesame oil
1 cup dried red lentils
200 ml vegetable stock
400 ml coconut milk
2 tbsp vegan margarine
2 tbsp corn meal
2 cups cooked basmati rice
Salt and some extra fresh coriander, to hurl in at the last moment!


Fry the onion in a large frying pan or wok until it starts to go translucent and is about to brown, around 5-10 minutes. Then add the carrot, garlic and cabbage and cook for a further ten minutes. Keep stirring by the way! Then add the dry lentils, and then the herbs, lemon juice, soy sauce, sugar, vinegar and oil. Stir through, let the vinegar cook off a little, and then add the vegetable stock and coconut milk. Leave to simmer, stirring occasionally, until the lentils are tender after 20 minutes or so. Stir through the margarine, then sprinkle over the corn meal and stir in, then cook for a further 5 minutes.

Now mix in the cooked rice. Stir through. At this point I added a little salt and some fistfuls of extra fresh herbs to add extra flavour. Press the mixture into a well greased loaf tin and cook, covered with foil, for 25 minutes.

1 comment:

  1. Apologies if you tried this earlier and got to the end and asked 'where's the rice?'!!! Have now amended the recipe. Dufus!