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Lentil pilaf

Lentil pilaf

vegatarian-lentil-pilaf

4 serves

15 m

30 m

Ingredients

  • 1 tablespoon olive oil
  • 2 brown onions thinly sliced
  • 300 g button mushrooms, finely sliced
  • 600 g canned no added salt brown lentils, rinsed, drained
  • 1 tablespoon korma curry paste
  • ½ small cauliflower, cut into small florets
  • 1 cup basmati rice
  • 1 cup reduced salt chicken stock
  • 2½ cups water
  • 2 tablespoons flaked almonds, to serve
  • ½ cup coriander leaves, to serve

Method

Step 1

Heat oil in a large frying pan over medium heat. Add onion and mushrooms, and cook, stirring occasionally for 5-8 minutes, or until caramelised.

Step 2

Add lentils, curry paste, cauliflower and rice and cook, stirring for 2-3 minutes until fragrant.

Step 3

Add stock and water, then bring to the boil. Reduce heat to low, cover and cook for 15 minutes until rice is cooked and all liquid has been absorbed.

Step 4

Allow to cool. Freeze in an airtight container.

Step 5

Once reheated, fluff rice with a fork and sprinkle over flaked almonds and fresh coriander before serving.

Step 6

Fluff rice with a fork and sprinkle over flaked almonds and fresh coriander before serving.

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