Kitchens Without Borders

  • 1 1/2 cups mixed lentils (pink, yellow, brown, green, any) I mix about 3 varieties
  • 3/4 cup brown rice
  • 1 tbsp peri peri masala ( ginger garlic red chilli mix)
  • extra garlic
  • red dry chilli
  • tumeric
  • coriander and cumin crushed
  • cardamom (fine)
  • any other spices or herbs depending on your taste
  • salt (himalayan)
  • any veggies in your fridge/ freezer (spinach, mushrooms, brocoli, carrots, tomatoes, onions)
  • cheese
  • water (3 cups)

Soak the lentils and rice overnight or at least for an hour
toss into a casserole, throw in chopped veggies and spices,
stir well with water, cover with foil
pop into the oven for around 1 hour to 1 1/2 hours

when water is dried up and lentils are soft drizzle with cheese and grill for a few minutes until cheese melts
eat

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