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Nutrition: per serving

  • kcal375
  • fat9g
  • saturates1g
  • carbs66g
  • sugars18g
  • fibre11g
  • protein12g
  • salt0.6g
    low
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

Recipe from Good Food magazine, July 2010

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.2 out of 5.10 ratings

Ruth Mundy

A star rating of 5 out of 5.

This was absolutely delicious, I will be making this again and again for sure!

Zootfruit

A star rating of 5 out of 5.

Just about to make this for the second time. I use cinnamon powder instead of the stick and don't put in lentils (never buy them for some reason). I don't par boil the veg and it's a doddle and very tasty.

katedunne

there is no need to parboil the veg first. try roating the veg with spray oil to reduce the calories.

poochie1

A star rating of 5 out of 5.

Healthy midweek dinner made with store cupboard ingredients. We've cooked this a few times. It's really nice served with tzatziki.

janbomyers

A star rating of 5 out of 5.

I loved this just as it is!

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