Curried Lentil & Rice Bake

Ingredients

For the Bake

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 green bell pepper, diced
• 1 large carrot, grated
• 2 tsp BlixSam Bazaar Kerrie
• 2 tsp BlixSam Grill Forge
• 2 tbsp tomato paste
• 250 g dried brown lentils, cooked
• 3 cups cooked white rice
• 400 g chopped tomatoes
• 250 ml vegetable stock
• 125 ml fresh cream
• 150 g mature cheddar cheese, grated
• Freshly ground black pepper

Topping

• 200 g mature cheddar cheese, grated
• 100 g mozzarella cheese, grated
• 2 spring onions, finely sliced
• Fresh parsley, chopped

Method

1. Preheat the oven to 190°C and lightly grease a large ovenproof baking dish.
2. Heat the olive oil in a large frying pan over medium heat.
3. Fry the onion until softened, then add the garlic, green pepper and carrot. Cook for 3–4 minutes.
4. Stir in the BlixSam Bazaar Kerrie and BlixSam Grill Forge, allowing the seasonings to bloom in the oil for about 30 seconds.
5. Add the tomato paste and cook for 1 minute.
6. Stir in the chopped tomatoes and vegetable stock. Simmer for 8–10 minutes.
7. Fold in the cooked lentils and rice.
8. Pour in the fresh cream and stir well.
9. Add the grated cheddar and stir until melted into the mixture. Season with black pepper.
10. Spoon the mixture into the prepared baking dish.
11. Sprinkle over the cheddar and mozzarella cheese.
12. Bake for 20–25 minutes, until the cheese is golden, bubbling and beautifully browned.
13. Garnish with sliced spring onions and fresh parsley before serving.

Serving Suggestion