Lentils Rice and Potatoes

Ingredients:

• 1 cup basmati brown rice, pre-soaked
• 1 cup lentils
• 3 potatoes, cubed
• 4 tablespoons olive oil
• 1 onion, diced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Involtini spices (or your favorite spice blend)
• 1/2 cup tomato passata
• 2 cups vegetable broth
• Chopped parsley
• Fresh lime or lemon
• Extra virgin olive oil
• Optional: 1/4 cup coconut milk

Instructions:

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic and ginger, cook for 2-3 minutes.
2. Add spices and tomato passata: Stir in Involtini spices (or your preferred spice blend), salt, pepper, and tomato passata. Cook for 2 minutes.
3. Add grains and vegetables: Add pre-soaked brown rice, lentils, potatoes, and vegetable broth. Bring to a boil, then reduce heat to low.
4. Simmer: Cover and simmer for 30-40 minutes, or until lentils and rice are tender. Check water levels halfway through cooking.
5. Finish: Remove lid and cook for an additional 15 minutes to allow excess liquid to evaporate.
6. Serve: Serve with chopped parsley, a squeeze of lime or lemon, a drizzle of olive oil, and a sprinkle of Involtini spice.

Optional additions:

• For extra heat: Add a pinch of red pepper flakes or cayenne pepper.
• For a smoky flavor: Add a teaspoon of smoked paprika to the spice blend.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest.
• For additional vegetables: Add mushrooms, bell peppers, or spinach.

Enjoy your delicious and flavorful Lentil and Rice Curry!