Lentil and rice pilaf with feta
10
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Sick of eating the same flavours on repeat? Try this Indian-inspired rice dish for an easy, filling dish, that’s budget-friendly, too!
Ingredients
Dry lentils
¾ cup(s), (150g), puy
Olive oil
1 tbs
Brown onion
1 small, finely chopped
Red capsicum
1 small, chopped
Garlic
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
Rocket
50 g, trimmed, leaves torn
Instructions
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.
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