Lentil Rice Casserole Recipe

This great recipe comes from Cookshelf Vegetarian

1 1/4 cups red split lentils
1/3 cup long grain white rice
5 cups vegetable stock
2/3 cup dry white wine
1 leek, cut into chunks
3 garlic cloves, chopped
14 oz. can chopped tomatoes
1 tsp ground cumin
1 tsp chili powder
1 tsp garam masala
1 red bell pepper, sliced
1 cup small broccoli florets
8 baby corn cobs, halved lengthwise
20 french green beans, chopped in half
1 tsp fresh basil, shredded
Salt and pepper to taste

Place the lentils, rice, vegetable stock and white wine in pot and cook over a gentle heat for 20 minutes, stirring occasionally.

Add the leek, garlic, tomatoes, cumin, chili powder, garam masala, bell pepper, broccoli, corn cobs and green beans. Bring the mixture to a boil, reduce the heat, cover and simmer for 10-15 minutes or until vegetables are tender and to your liking.

Add the shredded basil and season with salt and pepper to taste. Garnish with fresh basil sprigs and serve immediately.