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Lentil pilaf with peas, spinach & cashews

  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings


  • 500ml (2 cups) boiling water
  • 1 teaspoon Massel vegetable stock powder
  • 1 tablespoon olive oil
  • 1 large onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 small red capsicum, seeded, thinly sliced
  • 2cm-piece fresh ginger, peeled, finely shredded
  • 1 teaspoon garam masala
  • 200g (1 cup) Basmati rice
  • 150g (1 cup) frozen green peas, thawed
  • 400g can brown lentils, rinsed, drained
  • 45g (1/4 cup) currant
  • 1 bunch english spinach, trimmed, coarsely chopped
  • 45g (1/4 cup) cashews, lightly toasted, coarsely chopped
  • fresh coriander leaves, to serve


  • 1
    Combine the water and stock powder in a jug. heat the oil in a large saucepan. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the garlic, capsicum, ginger and garam masala. Cook, stirring, for 2 minutes. Add rice and stir to coat. add the stock and bring to the boil.
  • 2
    Cover with a tight-fitting lid. Reduce heat to low. Simmer for 12 minutes. Stir in the peas, lentils and currants. Set aside, covered, for 10 minutes or until the liquid is absorbed.
  • 3
    Add the spinach and stir until just wilted. Top with cashew and coriander.

Source: taste.com.au


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