Lentil and brown rice casserole recipe

Since I have not been working outside of my home for the past month, I have been spending more time cooking dinners. This next recipe is a modification from a recipe in the Vegetarian cookbook pictured below.

The inspiration!

Ingredients:

1 1/4 cup red lentils

1 cup brown rice

6 cups vegetable broth 

3 cloves of garlic

3 small leeks

1 red bell pepper

1/2 can baby corn

about 4 oz fresh green beans 

head of broccoli florets

28 oz can of diced tomatoes

Directions:

1. Add the lentils, rice, and vegetable broth to a large pot. Cook over medium heat for about 20 minutes.

2. Cut the vegetables up into small to medium sized pieces.

Sliced and diced!

3. Add the cut vegetables, spices, and canned tomato to the pot and boil for abut 15 minutes or until the vegetables are tender.

4. Garnish with some fresh basil and serve it up! It will continue to thicken over time.  Mine started out like a soup and ended up being a thick casserole.

Now I found that once it becomes really thick that it tastes nice if you shred some cheese on the top and mix it in.  But then again there isn't much that I don't like when covered in cheese!