RICE AND LENTIL MINESTRONE
Prep 15 mins | Cook 50 mins | Serves 4
2 tbsps olive oil
350g minced beef
1 onion, coarsely chopped
1 carrot, nely chopped
1 large celery stalk, nely chopped 3 cloves garlic, crushed
1½ cups rice and lentils mix
2 litres beef stock
400g can chopped tomatoes 2 cups shredded cabbage
¼ cup chopped parsley Shaved parmesan, to serve
1. In a large saucepan, heat oil on medium. Cook minced beef until browned. Add onion, carrot, celery and garlic. Cook, stirring, for 4-5 mins until softened.
2. Add rice and lentils, stirring until translucent. Mix in stock and tomatoes and bring to a boil on high. Reduce heat and simmer on low for 30-35 mins until rice is tender.
3. Stir through cabbage. Cook for a further 1-2 mins until wilted. 4. Mix in parsley and season to taste. Serve topped with parmesan. Accompany with crusty bread if you like. TIP: You can use any leftover veggies you have in the fridge.