This isn’t one of my favourite recipes, but it’s a good Fall dish. I wouldn’t recommend it to new vegans, but if you start to like lentils and fake cheese and want to get adventurous with your vegetables, give this one a try. Got the recipe from Pinterest so not sure who created it.
1/2 c red lentils (uncooked)
1/3 c brown rice (short grain)
2 1/2 c vegetable stock or broth
1 tbsp oil
1 medium sized leek
5 oz. black olives, pitted & sliced (half a can)
1 small or half a large zucchini, diced
3 bunches spinach
1 tsp paprika
1 1/3 c cheddar cheez (Daiya Foods’ Shreds is my go-to, about half the package)
Optional: 4 asparagus stalks, diced
Boil the lentils and rice for about 40 minutes in the stock, stirring occasionally. Stir at the end to ensure it doesn’t stick to the pot. Once cooked, continue stirring until the mixture resembles a porridge. While cooking, heat oil on medium heat in a pan and add all of the vegetables. Cook for 10 minutes, stirring until the vegetables are soft & the spinach is wilted. Heat the oven to 375 degrees F.
Combine the cooked lentils & vegetables in a large mixing bowl. Add paprika and black pepper to taste (I use about 1/2 tsp). Mix well. Transfer half of the mixture to an 8x8″ baking dish. Sprinkle 1/2 c of the cheese. Add the remaining mixture and finish with the remaining cheese. Bake for 30 minutes.
Where’s yo photo?
I realized when cooking this week that I forgot the key step after cooking the rice and lentils; I didn’t stir it to create a porridge, and so the final product turned out very loose and unbound. If I make this again, I’ll add a photo later.