Lentil & Rice Casserole recipe

Ingredients:
1 cup split red lentils
1/3 cup long grain brown rice
5 cups
vegetable broth
1 leek, cut into thick slices
3 garlic cloves,
minced
14 ounce can chopped tomatoes
2 teaspoons curry powder
1
teaspoon chili powder
1 red bell pepper, seeded and sliced
1 cup
broccoli florets
8 small ears corn, halved lengthways
1/2 cup green
beansil
salt and pepper

Procedures:
1. Put the lentils, rice and vegetable broth
in a large flameproof casserole and cook over a low heat, stirring
occasionally for 20 minutes.

2. Add the leek, garlic, tomatoes and
their can juice, curry powder, chili powder, and all the vegetables to the
pan.

3. Bring the mixture to the boil, reduce the heat, cover and
simmer for a further 15 minutes or until the vegetables are
tender.

4. Season with salt and pepper to taste and serve
immediately.