Lentil, pumpkin and spinach rice
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Time to make:
$2.81 per serve
(at time of publication)
Full ingredients list:
- 3 cups reduced-salt vegetable stock
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 1/4 cups basmati rice
- 600g pumpkin, peeled, sliced, cut into 2cm-pieces
- 400g can no-added-salt brown lentils, rinsed and drained
- 250g packet frozen spinach, thawed, drained
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat vegetable stock and 1/2 cup water in a small saucepan. Meanwhile, add oil to a large saucepan and place over medium heat.
Step 2 Cook onion, stirring, for 5 minutes or until softened. Add garlic and rice and cook, stirring, for 1 minute. Add stock and pumpkin and bring to the boil. Reduce heat to low and simmer, covered, for 17 minutes or until rice is just cooked and pumpkin is tender.
Step 3 Add lentils and spinach and cook, covered, for 2 more minutes or until heated through. Remove from heat and stand, covered, for 5 minutes. Serve with a large mixed salad.
Buying the pumpkin sliced and peeled from the green grocer saves you preparation time. Or, you could do it yourself the day before and keep covered in fridge until ready to use.
Garnish with chopped parsley or basil leaves and serve with grated parmesan.
About this recipe
First published: August 2013