• 4servings
  • 40minutes
  • 375calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B2, E
MineralsCopper, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 carrots , cut lengthways into 6-8 wedges

  2. 3 red onions , cut into wedges

  3. 2 tbsp olive oil

  4. 2 tsp cumin seeds

  5. 4 cardamom pods

  6. 1 cinnamon stick

  7. 200g brown basmati rice , rinsed

  8. 400ml vegetable stock

  9. 400g can brown lentils , rinsed and drained

  10. 200g baby spinach

  11. handful toasted flaked almonds , or a few whole almonds

Instructions Jump to Ingredients ↑

  1. Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.

  2. Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.

  3. Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.


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