Spiced Lentil & Spinach Pilaf
Serving Size
4 people
Prep Time
10 minutes
Cooking Time
25 minutes

Ingredients:

  • Split Red Lentil 1Kg
  • Spinach 400g
  • Basmati Rice 10Kg
  • Cumin Powder 500g
  • Olive Oil 4L

Instructions:

A one-pan vegetarian pilaf. Red lentils cook down into the rice and thicken it, so it comes out creamy without any dairy.

Method

  1. Rinse the rice and the lentils separately until the water runs clear.
  2. Warm a tablespoon of olive oil in a deep pan and toast a teaspoon of cumin powder for thirty seconds, until it smells nutty.
  3. Add the lentils and rice, stir to coat in the oil, then pour in twice their volume of water and season well.
  4. Bring to a boil, cover, and simmer on the lowest heat for 18 minutes. Do not lift the lid.
  5. Take off the heat, lay the spinach over the top, replace the lid and leave for 5 minutes -- the residual steam wilts it.
  6. Fork the spinach through and check the seasoning before serving.
Shop This Recipe
Spiced Lentil & Spinach Pilaf
Serving Size
4 people
Prep Time
10 minutes
Cooking Time
25 minutes

Ingredients:

  • Split Red Lentil 1Kg
  • Spinach 400g
  • Basmati Rice 10Kg
  • Cumin Powder 500g
  • Olive Oil 4L
Shop This Recipe

Instructions:

A one-pan vegetarian pilaf. Red lentils cook down into the rice and thicken it, so it comes out creamy without any dairy.

Method

  1. Rinse the rice and the lentils separately until the water runs clear.
  2. Warm a tablespoon of olive oil in a deep pan and toast a teaspoon of cumin powder for thirty seconds, until it smells nutty.
  3. Add the lentils and rice, stir to coat in the oil, then pour in twice their volume of water and season well.
  4. Bring to a boil, cover, and simmer on the lowest heat for 18 minutes. Do not lift the lid.
  5. Take off the heat, lay the spinach over the top, replace the lid and leave for 5 minutes -- the residual steam wilts it.
  6. Fork the spinach through and check the seasoning before serving.