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heartfoundation.org.au|Helpline 13 11 12

Vegetarian lentil pilaf

25 - 30 minutes (15 minutes)
Serves 4
    1 tablespoon olive oil
  • 2 brown onions thinly sliced
  • 300g button mushrooms, finely sliced
  • 600g canned no-added-salt brown lentils, rinsed, drained
  • 1 tablespoon korma curry paste
  • 1/2 small cauliflower, cut into small florets
  • 1 cup basmati rice
  • 1 cup reduced salt chicken stock
  • 2 1/2 cups water
  • 2 tablespoons flaked almonds, to serve
  • 1/2 cup coriander leaves, to serve
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.

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

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.

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

If freezing, allow to cool. Freeze in an airtight container.

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