Stuffed Vegetables with Lentils and Rice

1. 1 Bell peppers≈ $6.00 per kg 190 g
2. 2 Tomatoes≈ $4.67 per kg 155 g
3. 3 Long-grain ricepack 800 g ≈ $1.96 40 g
4. 4 Red lentilspack 450 g ≈ $2.40 40 g
5. 5 Pumpkinpack 1 kg ≈ $2.80 40 g
6. 6 Onions≈ $1.60 per kg 115 g
7. 7 Carrots≈ $1.50 per kg 40 g
8. 8 Soy sauce 25 ml
9. 9 Sunflower oil 13 ml
10. 10 Bay leaves 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse lentils and cook in salted water with a bay leaf until tender

2. Rinse rice, cook almost without salt, drain, and toss with soy sauce

3. Mix rice with soy sauce and let it soak

4. Finely chop onion⁶, grate carrot⁷ on a large grater, and sauté in oil on a skillet

5. Cut pumpkin⁵ into cubes

6. Add pumpkin⁵ to the vegetables and simmer until translucent

7. Stir in lentils and rice, mix well, and simmer for 5 minutes over moderate heat