- 6 carrots, lower lengthways into 6-8 wedges
- 3 purple onions, lower into wedges
- 2 tbsp olive oil
- 2 tsp cumin seeds
- 4 cardamom pods
- 1 cinnamon stick
- 200g brown basmati rice, rinsed
- 400ml vegetable stock
- 400g can brown lentils, rinsed and drained
- 200g toddler spinach
- handful toasted flaked almonds, or just a few entire almonds (optional)
Warmth oven to 200C/180C fan/gasoline 6. In boiling water, cook dinner carrots for 4 minutes, tipping in onions for the final min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 minutes, at the same time as you cook dinner the rice.
Warmth final 2 tsp oil in a immense 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 minutes, till rice is gentle and the water absorbed. Purchase cinnamon and cardamom.
Tip in lentils and fork thru sooner than topping with spinach. Effect lid encourage on and cook dinner over a low heat, stirring once, till spinach has wilted and lentils heated thru. Fork thru again sooner than tipping the cumin roasted veg onto the head and sprinkling with almonds, if utilizing.