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Lentil and Rice Stew

40 min


150 g red lentils

50 g rice

1 l vegetable bouillon

1 ½ dl dry white wine

1 leek, finely chopped

3 garlic cloves, crushed

400 g canned crushed tomatoes

1 tsp cumin

1 tsp chili powder

1 tsp garam masala

1 Red paprika, finely chopped

100 g broccoli, chopped in small pieces

100 g corn

50 g green beans

Fresh basil

Salt and Pepper to taste


Cook lentils, rice, vegetable bouillon and white wine over high heat for 20 minutes.

Add the rest of the ingredients, except the basil, salt and pepper. Let it simmer for 10-15 minutes, or until the vegetables are soft.

Add basil salt and pepper to taste.