- 120g dried Puy lentils
- 120g white long grain rice
- 2 small celeriac, peeled and chopped into small cubes
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 2 garlic bulb, split across the middle
- 150ml rapeseed oil or extra virgin olive oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 4 onions, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 120g macaroni
- 2 tbsp pine nuts
- 1 tsp ground cinnamon
- 1 tsp cumin seeds
- 1 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 400ml vegetable stock
- 2 tbsp dried cranberries
- 1 lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Heat oven to 180C/160C fan/gas 4. Rinse the lentils and rice together under cold water until the water runs clear. Soak them in water for 30 mins, then drain. Meanwhile, toss the celeriac and garlic halves in 4 tbsp of the rapeseed oil and season. Cover with foil and roast for 20 mins, tossing occasionally. Remove the foil and return to the oven for 10 mins until soft and caramelised.
Heat 4 tbsp of the oil over a medium heat, season and fry the onions for about 12 mins until starting to caramelise. In the meantime, cook the macaroni until al dente, then drain. Tip into the onions along with the pine nuts, fry until the nuts and pasta are starting to brown, then remove from the heat.
Heat the remaining 2 tbsp oil in a heavy-bottomed frying pan and add the ground cinnamon, cumin and coriander seeds. Stir until they sizzle, then add the lentils and rice. Stir-fry for 1 min, then add the stock and cranberries. Cook for about 25 mins, stirring occasionally, until the stock is absorbed and the cranberries have swelled up.
Tip the lentil mixture into the onion mixture along with the celeriac, and heat over a medium heat to warm it all through. Squeeze the roasted garlic cloves out of their skins and mash with the lemon zest and juice, then stir into the rice.
In a separate container, stir the harissa into the yogurt. To serve, divide the koshari between bowls and top with the spiced yogurt and coriander.