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Ingredients
Spiced lentil and rice pilaff
200 g (7 oz/1 cup) puy lentils or tiny blue–green lentils
2 tsp olive oil
1 small red chilli, seeded and chopped
2 garlic cloves, chopped
2 tsp grated fresh ginger
1 red onion, chopped
1 small red capsicum (pepper), chopped
1 tsp garam masala
1 tsp ground turmeric
150 g (5½ oz/¾ cup) brown basmati rice
1 litre (35 fl oz/4 cups) hot vegetable stock or water
155 g (5½ oz/1 cup) frozen peas, thawed
Method
1. Put the lentils in a bowl, cover with water and soak for 1 hour. Drain.
2. Heat the oil in a deep heavy–based frying pan. Add the chilli, garlic and ginger and cook for 1 minute, then add the onion and capsicum. Cook, stirring, for 2–3 minutes, or until softened. Add the garam masala and turmeric and cook, stirring, for 1 minute.
3. Stir in the lentils, rice and hot stock or water. Continue stirring and bring to the boil, then reduce the heat, cover and simmer for 40 minutes, or until the lentils and rice are cooked. Stir in the peas and heat through. Serve with a mixed salad.
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