Serves 6. Total time 40 mins max
1200ml veg stock
1 courgette chopped
1 leek chopped
2 red peppers chopped
Generous handful mushrooms chopped
Grated cheese for the top (I use violife)
1 teaspoon paprika
Dribble of oil
Salt and pepper
Preheat oven to 160°c
Add lentils, rice and stock to a pan and bring to the boil. Simmer for around 15 minutes. Stir regularly to avoid sticking.
Meanwhile cook off the veg in a pan with a little oil.
Once everything is cooked, transfer all ingredients to a mixing bowl, add paprika, season and mix.
(Fill lentil pan up with hot water to soak as you are guaranteed some will stick!)
Transfer to over dish and add cheese to the top
Bake in oven for 20 minutes.
Serve with salad leaves and/or garlic bread!