This fusion cuisine combines the spiced lentils of India with the traditional South American dish black beans and rice.
Prep time: 30 minutes
Serves 4
In pot 1:
150g brown rice
150g lentils
600ml boiling water
2-3 tsp stock
3 tsp garam masala
In frying pan 2:
drizzle of oil
small onion chopped
80g hazelnuts, chopped
can of black beans
75g cherry tomatoes, halved
3 tsp garlic puree
Super simple to cook, prepare the two pans full of good nosh and combine into one melange of plant based comfort food. Pot 1: put all ingredients into the pot, turn up the heat and allow to boil for 25 minutes, or until rice and lentils are cooked. Pot 2: fry onions in the oil until translucent. Crush the nuts in a bag with a rolling pin, or chop, and add to onions. Drain black beans and add to frying pan. Halve the cherry tomatoes, and add to the pan. Stir both pots frequently. After 25 minutes, the water in pot 1 should be absorbed. It is time to add the contents of pot 2. Stir well. Serve in soup bowls, bread optional.
*If you want to add some greens to the mix, boil up some spinach or kale in a third pot and mix in at the end.
Sarasvati Flow 