Vegetables stuffed with lentils and rice
131 80 минут 1 порции
Legumes are a source of vegetable protein, so it is good substitute for meat during lent. Very juicy, tasty and healthy dish!!! If you can cook during lent there will be guests!
Ingredients for Vegetables stuffed with lentils and rice
- Pepper - 1 piece
- Tomato - 1 piece
- Figure - 0,5 stack.
- Lentils - 0,5 stack.
- Onion - 1 piece
- Carrots - 0,5 PCs
- Soy sauce
- Vegetable oil - 3 tbsp.
Step by step instruction of cooking Vegetables stuffed with lentils and rice
Lentils, rinse and boil in salted water with a Bay leaf until tender.
Rice (I got steamed) wash, then cook with almost no salt. Rinse and pour soy sauce Kikkoman.
Stir the rice with Kikkoman soy sauce and leave to soak.
Finely chop the onion, carrot grate on a coarse grater. Put on a pan with vegetable oil and fry a few minutes.
Pumpkin cut into cubes of approximately 0.5 cm.
Cut the pumpkin put into a frying pan to vegetables.
Season with a little salt and pepper, sprinkle with curry powder. Simmer until the pumpkin becomes transparent.
To the sauteed vegetables add the lentils and rice.
Mix everything and saute for 5 minutes.
Tomatoes and peppers wash. Tomatoes to cut the bonnet and remove the pulp. Cut peppers and remove seeds. The legs I cut off, left for beauty.
Stuff the vegetable stuffing is ready, spread in the form greased with vegetable oil. Put in the oven for 40-45 minutes, over moderate heat.
Sprinkle with herbs. Bon appetit!