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Photo of Lentil and rice pilaf with feta by WW

Lentil and rice pilaf with feta

Total Time
35 min
10 min
25 min
Sick of eating the same flavours on repeat? Try this Indian-inspired rice dish for an easy, filling dish, that’s budget-friendly, too!


Dry lentils

¾ cup(s), (150g), puy

Olive oil

1 tbs

Brown onion

1 small, finely chopped

Red capsicum

1 small, chopped


2 clove(s), crushed

Ground cumin

1 tsp

Basmati rice

1 cup(s), (200g)

Tomato puree

1½ cup(s), (375ml)

Vegetable stock

1 cup(s), (250ml)

Reduced fat feta cheese

100 g, crumbled


50 g, trimmed, leaves torn


  1. Bring a large saucepan of water to the boil. Add lentils and boil, uncovered, for 25 minutes or until tender. Drain.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add garlic, cumin and rice and cook, stirring, for 1 minute.
  3. Add puree and stock and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Remove from the heat and stand, covered, for 5 minutes.
  4. Add drained lentils and stir to combine. Sprinkle pilaf with feta and freshly ground black pepper. Serve with rocket.


SERVING SUGGESTION: salad of blanched asparagus, snow peas and cucumber ribbons, drizzled with balsamic vinegar.NOTE: Puy lentils (also known as French green lentils) are small dried blue-green lentils. They are available with other dried beans and legumes in the soup aisle of most supermarkets.