SPICY RICEY LENTILS

Spicy Ricey Lintels

Ingredients: (serves 2-4, and leftovers can be kept in the fridge and eaten the next day)

250g wholegrain brown rice
250g red lentils
same ingerdients as for the baked bean curry but without the beans (or the basmati rice, if you want to get pedantic)
frozen sweetcorn (optional)

Instructions:

1. boil the rice and the lentils in the same pot with plenty of water for at least 35 minutes. Keep adding water, the water level should always be above the top of the rice and lentils. Stir frequently, do not let it stick to the bottom of the pan or it is a nightmare to wash up.

2. Stirfry the veg in a very big pot and make into a sauce in the same way as for the baked bean curry. i.e. get to the same stage as you were just before you added the baked beans. If you turn the heat on 20 mins before the rice and lentils are ready, this times it about right. (10 - 15 mins if you are using little or no veg.)

3. When the rice and lentils are cooked, add them to the sauce and mix in well. Add plenty of frozen sweetcorn and stir in. cook or a further five minutes. Add extra liquid if necessary. It should have the consistency of a very thick soup or broth.

4. Add soya yoghurt just before or just after serving, as per baked bean curry.

5. Serve in bowls, unless it is very thick, it is difficult to eat with chopsticks, a spoon is recommended!