This dish made its claim to fame on national television. One afternoon, I showed Afternoon Express viewers how to tart up an already spicy chicken-style burger with a delicious red pepper hummus. We used Quorn Vegan Hot & Spicy Burgers – they have chilli in the crumbs – and added the finishing touch with a splodge of creamy guacamole. The hummus is also ideal as a dip for crudités or as a base in wraps.


Serves 2 to 4 1 hour

 1 cup brown lentils
 4 tsp Ina Paarman’s Beef Flavour Stock Powder
 4 cups boiled water
 1 cup brown rice
 1 punnet mushrooms, quartered
 1 head broccoli, chopped into small pieces
 olive oil, for drizzling
 braai spice
 1 tbsp olive oil
 3 onions, sliced in rings

1. Preheat the oven to 180°C.

Rinse the lentils until the water runs clean. Mix the stock powder with the boiled water. Bring the stock water, lentils and rice to a boil. Once it is bubbling profusely, lower the heat, cover with a lid and simmer for 40 minutes. Stir through once

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