Lentil rice with squash and broccoli

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 1 onion
• 2 tbsp olive oil
• 250 g peeled squash
• 250 ml water for the squash
• 125 ml coconut milk
• 2 tsp dried herbs, such as thyme or oregano
• 1 tsp turmeric
• 300 g broccoli
• 200 g dry white basmati rice
• 450 ml water for the rice
• 250 g cooked, drained lentils
• 1 tbsp nutritional yeast
• Salt and black pepper to taste

Step-by-step method

1. Chop onion, dice squash and divide broccoli into small florets. Rinse rice in a sieve.
2. Heat olive oil in a saucepan and soften onion. Add herbs, turmeric and pepper, then add squash and fry for 1–2 minutes.
3. Pour in 250 ml water, cover and cook for about 10 minutes until squash crushes easily with a fork.
4. Add coconut milk and blend smooth with a stick blender. Add the remaining 450 ml water, rice and broccoli.
5. Season, cover and cook over low heat for about 12–15 minutes, stirring occasionally so rice does not stick. Add hot water if it needs longer.
6. When rice is tender, fold in lentils and nutritional yeast. Heat for another 2–3 minutes, adjust salt and serve immediately.