Vegan Brown Rice and Lentil Jambalaya


1 Onion,
2 Peppers,
1 Zuchinni,
Small bunch Parsley (stalks and leaves separated)
2 garlic cloves,
1 red chilli
Large Bunch Kale,
1/2 tspn each of Cumin Seeds, Ground Ginger, Cayenne Pepper and Smoked Paprika,
Small Bunch Dried Thyme
150g (1 cup) Brown Rice,
60g (1/2 cup) Red Lentils,
1 can Chopped Tomatoes
800ml veg stock

To prepare your vegetables -Peel and chop the onion. Deseed and chop the pepper. Slice/ dice the courgette. Separate the parsley stalks from the leaves, put the leaves to one side and finely chop the stalks. Peel and crush the garlic. De seed and Finely slice the chilli.

Fry the onion, pepper and courgette  for 3-4 minutes then add the parsley stalks, garlic and chilli and fry for further 2-3 mins. Add the kale and all of the spices, seasoning and thyme. Cook for 5-6 mins then add the rice, lentils, tomatoes and 500ml of the vegetable stock . Cook on simmer for 35 minutes checking every 10 mins to add more stock. You should use around 800ml stock in total. Cook until fully absorbed and rice is cooked.

recipe found at


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