Michael and Rachel's

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Spiced Lentils & Rice

Updated: 17 Feb 2018

Ingredients

  • 75g dried red split lentils
  • 2 onions
  • 2 tbsp curry paste (N.B reduce next time)
  • 200g mixed colour kale
  • 1x 250g scahet cooked brown basmati rice

Method

  1. Cook the lentils in a pan of boiling salted water according to the packet instructions.
  2. Meanwhile, peel and finely slice the onions, put them into a large shallow casserole pan on a medium heat with 1/2 a tbsp olive oil and the curry paste, and cook for 15 minutes or until soft and golden, stirring regularly.
  3. Tear in the kale, discarding any tough stalks, add a splash of lentil water, cover and leave for 2 minutes.
  4. Drain the lentils, toss into the casserole pan with the rice, cover again, and leave for a final 3 minutes. Toss it all together, taste, season with salt and pepper, then dish.