A super easy recipe using lentils and rice. You could combine other root veggies too. Easy to make a batch and freeze.
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 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 broccoli and spinach and cook for a further 5 minutes.
Ingredients
Prep Time: 10 minutes
Cook Time: 40 minutes
130g basmati rice
200g red lentils
3 tbsp olive oil
1 onion finely sliced 1 thumb sized piece of ginger, finely grated
2 garlic cloves, minced
2 tsp ground turmeric, coriander and cumin seeds
1-2 tsp chilli powder
1.2 l of vegetable stock
150g broccoli (frozen or raw)
200g spinach (frozen or raw)
CHEFS TIP – if you are using root vegetables add them 15 minutes before the end .
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