Gluten and Wheat Free Recipes

Ingredients:
15mlsp (1 tbsp) sunflower oil
1 green pepper – deseeded and diced
1 green chilli – deseeded and diced
5mlsp (1 tsp) ground cumin
4 large spring onions – topped, tailed and sliced
225g (8oz) butternut squash– peeled weight, diced
410g tin green lentils – drained
85g (3oz) brown rice
568ml (1pt) vegetable stock – gluten free
200g (7oz) broccoli
25g (1oz) toasted flaked almonds

Serves 4

Preparation time: 15mins  Cooking time: 20 mins

Method:
1. Heat oil in a large pan, fry green pepper, chilli and spring onions

    for 2 minutes.
2. Add the cumin, diced butternut squash, rice and lentils, fry for a

    further minute before adding the stock.
3. Bring to the boil and then reduce to a simmer for 15 minutes, add

    the broccoli florets and cook a further 10 minutes, the mixture

    should be quite thick.
4. Serve topped with the toasted almonds accompanied with the

    warm naan bread.

Cooks Tip:
Other vegetables could be substituted in this recipe or added.