image for Lentil pilaf with peas

Lentil pilaf with peas, spinach & cashews by Chrissy Freer

Lentil pilaf with peas, spinach & cashews for 4 person

Eating meat-free once a week is good for you, but this recipe gives you even more reasons to go vego – it’s super healthy, super tasty and budget friendly, too.

Ingredients for Lentil pilaf with peas, spinach & cashews

  • 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)

    Lentil pilaf with peas, spinach & cashews, How to Make

    • Step 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.
    • Step 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.
    • Step 3
      Add the spinach and stir until just wilted. Top with cashew and coriander.


    Additional information for Lentil pilaf with peas, spinach & cashews

    Preparation: 0:30 Minutes, Cooking: 0:20 Minutes, Serving: 4 Person, Level:

    Nutrition Info:

    1817 kj Energy, 11g Fat Total, 2g Saturated Fat, 9g Fibre, 15g Protein, 273.32mg Sodium, 12g Carbs (sugar), 63g Carbs (total),

    All nutrition values are per serve

    This Lentil pilaf with peas, spinach & cashews published first on: Australian Good Taste, Images by: Brett Stevens

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