Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Lentil and rice pilaf with feta by WW

Lentil and rice pilaf with feta

10
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
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.

Notes

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.

You might like

You might like