I had this for dinner tonight, the original recipe says to serve on spaghetti but Mum makes it with brown rice which is far healthier and gluten-free. Mum has stopped using white rice altogether in any cooking. If you are interested in learning about the nutritional benefits of brown rice and finding out why it is superior to white rice read this article.
Ingredients: 900g (2 cups) cooked brown lentils (or 2 tins or brown lentils) 2 cups brown rice 2 finely chopped onions 2 tins chopped tomatoes 1 cup water 1/4 - 1/2 cup fresh basil chopped fine 4 cloves garlic 1/2 tsp chilli paste 1 tbsp tomato paste 1/4 - 1/2 cup fresh parsley chopped fine 1/2 tsp fresh oregano (dried is ok) Salt and pepper to taste
Method: Sweat onions, garlic and chilli until soft and clear. Add lentils, water, salt, pepper, tomatoes, tomato paste. Bring to the boil and then put heat down to a simmer. Simmer for 30 minutes. Add most of the fresh herbs and simmer for a further 10 minutes. Cook brown rice. Serve on rice sprinkled with remaining fresh herbs.