Tomatoey Lentils and Veg with Rice

I made this last week but unfortunately didn’t written anything down until I wrote this post, not even a title or recipe link saved on my phone. So I’ve had to take a bit of a guess at things.

Ingredients:

  • Onion
  • Tomato paste
  • Water/ vegetable stock
  • Vegetables – e.g. bok choy, Brussels sprouts, cauliflower, mushroom
  • Rice
  • Lentils
  • Spicy sauce (optional – just something I had in the fridge, consists of a stir-fry sauce with chilli and garlic and mixed herbs)

Tools:

  • frying pan
  • saucepan
  • kitchen spoon
  • cutlery and crockery

Method:

  1. Chop onion and vegetables
  2. Put lentils in the saucepan on a low heat, in water. Add chilli sauce if desired and cook.
  3. Fry onion and mushroom in the pan until onion is soft and mushrooms are starting to turn golden.
  4. Add other vegetables and fry for a minute or two, then add mixed herbs and tomato paste with vegetable stock.
  5. Let simmer until vegetables are done (sauce will reduce, so top up with extra water as needed.).
  6. While vegetables are simmering, add noodles to a pot of boiling water and let cook.
  7. When vegetables are almost ready, add lentils into the pan and stir to combine.
  8. When noodles are finished, drain them and tip into the pan with the vegetables and lentils.
  9. I “fry-steamed” a couple of Brussels sprouts to go with this, just because I felt like it. They take 8 or so minutes in a small frypan.
  10. You’re ready to serve. This will make leftovers.

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