Red Lentils and Vegetables in the Tupperware Micro Urban

Name: Red Lentils with Spring Vegetables
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Ingredients: 200 g (7 oz) carrots; 250 g (9 oz) courgettes (zucchini); 150 g (5 oz) spring onions; 150 g (5 oz) leeks; 150 g (1 cup) peas; 200 g (1 cup) red lentils; 80 g (1/2 cup) raisins; 400 ml (1 2/3 cups) water for the lentils, plus 400 ml (1 2/3 cups) for steaming; 100 g (3 1/2 oz) button mushrooms; 1 tsp garam masala (or colombo or curry powder); 1 tbsp olive oil; Salt and pepper

Red Lentils with Spring Vegetables

A warm vegan dish of red lentils and raisins tossed with steamed vegetables, raw mushrooms and a little garam masala. The Micro Urban Family steams the vegetables in its two colanders, then cooks the lentils in its base with the rice lid, all in the microwave.

In brief Red Lentils with Spring Vegetables is a mains recipe cooked in the Tupperware Micro Urban. It takes 48 minutes in total and serves 4 servings.

Total time

48 min

Prep

20 min

Cook

28 min

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Method

Wash and peel the vegetables. Dice the carrots and deseeded courgettes with the Tupperware Super Dicer, cut the spring onions lengthways and slice the leeks with the Tupperware Paring Knife.
Pour 400 ml (1 2/3 cups) cold water into the base of the Tupperware Micro Urban Family. Put the carrots, courgettes and leeks in the lower colander, set it on the base, close and microwave for 10 minutes at 900 W.
Put the peas and spring onions in the upper colander, stack it on the lower one and cook for about 8 minutes more at 900 W. Set both colanders aside, covered, on a plate.
Rinse the base and put in the lentils, raisins and 400 ml (1 2/3 cups) water; stir. Fit the insert, close with the rice lid and cook for about 10 minutes at 900 W. Drain if needed.
In a serving dish, combine the lentils with the steamed vegetables, the mushrooms cut into quarters, the spice, olive oil, salt and pepper, and serve.