- 6 carrots, cut lengthways into 6-8 wedges
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 red onions, cut into wedges
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp cumin seeds
- 4 cardamom pods
- 1 cinnamon stick
- 200g brown basmati rice, rinsed
- 400ml vegetable stock
- 400g can brown lentils, rinsed and drained
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 200g baby spinach
- handful toasted flaked almonds, or a few whole almonds (optional)
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.