You could use other root veg or a combination of a few. Easy to make a batch and freeze.
Serves 4 people
Method
- Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water.
- Heat 1 tsp of the oil into a large saucepan. Add the onion with a pinch of salt and fry over a medium heat for 10 minutes or until golden. Stir through the ginger, garlic, turmeric, coriander and half of the cumin seeds along with the chilli powder and fry for one minute.
- Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 minutes. Stir occasionally, until the lentils have turned creamy.
- Add the tomatoes and spinach and cook for a further 5 minutes. Serve with the flatbread
Ingredients
Prep time:10 mins
Cook time: 35 mins
130g basmati rice
200g red lentils
3tbsp olive oil
1 onion finely sliced
1 thumb sized piece of ginger, finely grated
2 garlic cloves, crushed
2 tsp ground turmeric, coriander and cumin seeds
1-2 tsp chilli powder
1.2L of vegetable stock
150g cherry tomatoes
200g spinach
