Lentil & Rice Casserole – The Communal Kitchen

Ingredients

• 1-1/4 cups (225 g) red lentils
• 1/3 cup (50 g) long-grain white rice*
• 5 cups (1 l) vegetable stock
• 2/3 cup (150 ml) dry white wine
• 1 leek, cut into chunks
• 3 garlic cloves, minced or crushed
• 14 oz. (400 g) can of tomatoes
• 1 red pepper, sliced
• 3-1/2; oz. (100 g) small broccoli florets
• 8 baby corn, cut in half
• 1-3/4 oz. (50 g) green beans, cut in half
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garam masala**
• 1 tbsp fresh shredded basil