Lentil & Bean Stew with Brown Rice & Boiled Eggs

by Julie Gibbons on March 3, 2011

Lentil & Bean Stew with Brown Rice & Boiled Eggs

I chose this picture because I thought it looked like a face. Can you see it? The eggs are eyes (obviously!?) and the large bean in front is a nose? Anyway, this is a store cupboard meal for the day before your veg box delivery. When all the greens are used up and it is cold outside. More paprika – after all, it’s my favourite spice. Easily converted to vegan, just by leaving out the eggs. I’m not entirely sure of the exact makeup as this was most definitely one of those intuitive meals, but the basic idea goes as follows;

serves 4

1 organic onion, chopped
1 cup dried organic red lentils
400g can organic kidney beans, drained & rinsed
400g can organic cannellini beans, drained & rinsed
400g chopped organic tomatoes
100ml vegetable stock
1 tablespoon tomato puree
1 tablespoon chopped fresh thyme
2 tablespoons ground paprika
1 teaspoon ground cumin
1.5 cups of organic long grain brown rice
4 boiled organic eggs

  1. Cook the onions for five minutes or so with a little of the veg stock until softened, then blitz in a blender with the chopped tomatoes.
  2. Put a large pan of water on the heat to bring to boiling.
  3. Put the onions and tomatoes back in the pan with the thyme, cumin and paprika and stir well, cooking for another five minutes before adding the tomato puree.
  4. Next up, stir in the lentils and beans and add the stock, bring to the boil then simmer gently for 30 minutes.
  5. Add the rice to the boiling water and simmer for up to 30 minutes.
  6. Boil eggs to your preference up to 8 minutes before serving (I prefer 4 minutes from when the water starts to boil).
  7. Serve together. Some fresh coriander would be nice here, too I think but I don’t usually have any this time of year… and perhaps a sprinkling of paprika on top.

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