Week 16: Vegan Risotto

I've had some green lentils lying around in a cupboard for a while now and figured it was time to finally use them so I went looking for a recipe and found this. I modified it just a tiny bit but you'll see why later on.
You start by chopping up one and a half sticks of leek (you need about 2 cups chopped up), 1 red capsicum (about half a cup), one red onion and a clove of garlic. Sauté all of this for a few minutes and then add 3 cups of vegetable broth ,one and a quarter cup of brown rice and pepper, salt and basil. Let this all simmer for about 40 minutes while stirring every once in a while so the rice doesn't stick to the bottom of the pan.
Meanwhile wash three quarters of a cup of green lentils and let them cook in some water (three cups water for one cup lentils) for 20 minutes. Make sure the water boils before you put in the lentils or they will stay quite hard. Drain the remaining water and add to the rice and vegetables once the 40 minutes are over. Here's where I changed it a bit, normally you would be done now but what I did was add one chilipepper and some extra curry powder to give it a bit more taste because I thought the taste was quite faint. Reheat a bit until it's piping hot (it said so in the original recipe :p) and serve with some finely grated carrots and freshly choppped parsley on top.
Hope you enjoy it!