Lentil and vegie cups

Step 1
Cook brown rice according to packet instructions.

Step 2
Pre-heat oven to 180^oC. Grease a standard muffin tin with olive oil.

Step 3
Grease a large non-stick fry pan with olive oil and heat over medium heat.

Step 4
Add the leek and cook until golden.

Step 5
Add the mushrooms and cook for another 5 minutes.

Step 6
Stir through the carrot, thyme and basil and continue to cook for several minutes.

Step 7
Remove from the heat and add the lentils and cooked rice.

Step 8
Place half the mixture in a food processor and pulse until most of the mix is smooth. Add the egg and continue to process until smooth.

Step 9
Mix together the processed mixture, unprocessed mixture, breadcrumbs and 2 tablespoons of the barbecue sauce in a large bowl.

Step 10
Add the mixture to the muffin cups, pressing down lightly. Bake for 15 minutes. Remove from the oven and brush the tops with the remaining barbecue sauce. Bake for another 15 minutes. Cool for 5 minutes before serving.

Food safety tip: If you are packing leftovers for lunch, the cups need to be kept cold so pack an ice brick. 

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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website