Lunch
Ingredients
| Ingredient | 5 serves |
|---|---|
| Olive oil | 1 tbs |
| Onion, diced | 1 |
| Leek, finely sliced | 1/2 |
| Tinned lentils, drained | 400g |
| Arborio rice | 1 cup |
| Salt reduced vegetable stock | 800mL |
| Mixed mushrooms (button and/or portabello), sliced | 1 cup |
| Dried thyme | 1 tsp |
| Cheddar cheese, grated | 1/4 cup |
Method
|
1
Heat the olive oil in a large frying pan. Sauté onion until translucent, approximately 3-4 minutes. |
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|
2
Add sliced leek and cook a further 2 minutes. |
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|
3
Add lentils, arborio rice and salt reduced vegetable stock. Simmer for 20 minutes, stirring regularly. |
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4
Add mushrooms and dried thyme and continue cooking a further 10 minutes, stirring regularly. |
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5
Additional water may be added to reach desired consistency ensure the arborio rice is cooked through. |
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6
Stir through cheddar cheese and serve. |