Herbed Lentil Pilaf

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 red onion, diced (spanish onion)
• 1 tablespoon ground coriander
• 2 teaspoons crushed garlic
• 1 cup basmati rice (200 grams)
• 400 g lentils, rinsed and drained (14 oz tin)
• 3 spring onions, finely chopped (scallions or green onions)
• 1/4 cup parsley, chopped
• 1/4 cup coriander leaves, chopped (cilantro)
• 1/4 cup mint, choppd
• 1/3 cup olive oil
• 2 tablespoons currants
• 2 tablespoons lemon juice
• 2 teaspoons wine vinegar or 2 teaspoons rice vinegar
• 1 pinch sweet paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground

Recipe

• 1 in a large saucepan, heat the oil and cook the red onion, ground coriander and garlic over a low heat for 5 minutes, or until the onion has softened.
• 2 stir in the rice and 2 cups of water (17 fl oz). cover the pan and bring to the boil.
• 3 reduce the heat and simmer gently for approx 10 minutes, or until all the liquid has been absorbed.
• 4 remove the pan from the heat, fluff the rice with a fork amd leave covered for another 10 minutes.
• 5 meanwhile, make the dressing. in a glass jar with a lid, combine all of the dressing ingredients and shake vigorously to mix.
• 6 add the rinsed and drained lentils to the rice along with the chopped spring onions and herbs. pour over the dressing and mix well.