Prep: 5min | Cooking: 30min
Complexity: 2/5
ingredients:
(serves 2)
125g lentils
1 carrot, finely diced
2 celery sticks, chopped
1 small zucchini, diced
1 small garlic clove, minced
1 small onion, chopped
500ml vegetable stock
1 laurel leaf
1/2 tsp ground coriander
125g rice of choice (suggest basmati or Jasmin)
1 tbsp fresh parsley/ celery leaves, chopped
juice from 1/2 lemon
olive oil, salt, pepper
method:
Heat a little olive oil in a non-stick pot and fry the onion until soft.
Add garlic. Once aromatic, add carrot, zucchini and celery. Fry for 5 min.
Add 400ml vegetable stock, laurel leaf, and the lentils. Simmer for 30 min, covered.
Add the rice, the remaining 100ml vegetable stock, and ground coriander. Simmer for 15 min, covered. Mix occasionally so as to keep food from sticking to the bottom of the pot.
Once ready (if rice is still crunchy and there's no liquid left in the pot, add 100ml water and cover for another 5 min), remove from heat. Add chopped parsley, lemon juice, and season with salt and pepper. Drizzle with a little olive oil.
Eat on its own, or with some grilled halloumi or smoked salmon.