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Photo of Lentil and rice pilaf with feta by WW

Lentil and rice pilaf with feta

10 - 12
PersonalPoints™ per serving
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.