Gluten free
Vegetarian
Freezer friendly

2 Swips per serving

This recipe will take you 1 hour 45 minutes

Serves 4

  • 75g dried brown basmati rice
  • 65g dried Puy lentils
  • 1 cal cooking spray*
  • 1 medium onion, chopped
  • 1 celery stick, chopped
  • 2 tsp chopped fresh herbs (eg, parsley, thyme, rosemary, sage), plus chopped parsley to serve
  • 1 tsp paprika
  • 2 tbsp tomato purée
  • 1 tsp Marmite or yeast extract
  • ½ x 400g can cannellini beans, rinsed and drained
  • 1 medium carrot, peeled and coarsely grated
  • 1 large egg, beaten
  • 15g pecans, roughly chopped
  • 1 level tbsp reduced-fat Cheddar cheese, coarsely grated

For the tomato sauce:

  • 1 tsp chopped fresh rosemary, plus sprigs to serve
  • 3 garlic cloves, crushed
  • 2 x 400g cans peeled cherry tomatoes in juice, juice reserved
  • *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.

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