Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

In­gre­di­ents: Serves 4

1 cups brown lentils 1L veg­etable stock 1 tsp ground cumin ½ tsp ground co­rian­der seed ½ cup ex­tra vir­gin olive oil 3 brown onions 6 cloves gar­lic ¾ cup bas­mati rice sea salt flakes and freshly-milled black pep­per chopped co­rian­der leaves, to gar­nish


1 Rinse the lentils thor­oughly, then place in a saucepan with the veg­etable stock, spices and 1 Tbsp ex­tra vir­gin olive oil. Bring to a sim­mer, then cook for 20 min­utes, un­til ten­der. Set aside. 2 Finely slice the onions and saute with the gar­lic in the re­main­ing olive oil for 5 min­utes. Add the rice and 2 cups of wa­ter, then bring to a sim­mer. Cover with a lid, cook for 15 min­utes on low, then set aside for 5 min­utes. Sea­son gen­er­ously with salt and pep­per, then fold in the lentils. Scat­ter with co­rian­der leaves.

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