Cajun brown rice with lentils and beans

Ingredients

For 4 servings.

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

• 200 g long-grain brown rice
• 110 g dry green lentils
• 1.5 litres water
• 1 bay leaf
• 1 x 400–425 g can kidney beans, drained
• 1 green pepper
• 1 onion
• 1 celery stalk
• 3 garlic cloves
• 1 tbsp olive oil
• 2 tbsp tomato purée
• 1 tbsp vegan Cajun spice blend
• 1–2 tsp vegan Worcestershire sauce
• ½ tsp liquid smoke, optional
• Juice of ½ lemon
• Chopped parsley or chives, salt and pepper to taste

Step-by-step method

1. Bring water to a boil. Add rice, rinsed lentils, bay leaf and a pinch of salt; simmer for about 30–40 minutes until both rice and lentils are tender.
2. Drain, saving at least 300 ml of cooking water. Remove the bay leaf and keep rice and lentils covered.
3. Finely dice pepper, onion and celery. Soften in olive oil over low heat for 12–15 minutes, stirring to prevent burning.
4. Add garlic, tomato purée and Cajun spices. Stir for 1 minute, then add 180 ml reserved cooking water and beans. Cover and cook for 8–10 minutes.
5. Fold in rice and lentils. Add vegan Worcestershire sauce, optional liquid smoke and lemon juice. Add a little more water only if needed to loosen.
6. Warm over low heat for 3–5 minutes, taste and serve with parsley or chives. The rice should be moist and separate, without broth at the bottom.