Aromatic lentil and rice pilaf

Under R95 • Serves 4 • Preparation: 25 minutes Cooking time: about 25 minutes

• 1 onion, thinly sliced

• 45ml olive oil

• 2 garlic cloves, chopped

• 2cm fresh ginger, peeled and grated

• 5ml chopped green chilli (or to taste)

• 3ml chopped fresh turmeric

• 5ml tomato paste

• 250ml basmati rice, rinsed

• 1 tin (400g) lentils, drained

• about 500ml chicken stock

• 4 medium orange sweet potatoes, baked or boiled

• 1 ripe avocado, diced

• fresh basil

• Greek yoghurt (optional)

1 Sauté the onion in half the oil until glossy. Pour about 80ml boiling water into the pan and reduce completely; continue frying the onion until it has browned.

2 Add the rest of the oil and stir in the garlic, ginger, chilli, turmeric, tomato paste and rice. Fry for a minute or two until all the rice is coated with oil.

3 Stir the lentils and stock into the pan and bring to the boil. Reduce the heat to low, cover with a lid and steam until the rice is just cooked (about 12 minutes). Turn off the heat and let the pan stand for another 5 minutes.

4 Season with salt and pepper to taste and serve the aromatic rice in sweet potato parcels, with the creamy avocado, fresh herbs and a dollop of yoghurt.