- 150g brown basmati rice
- 150g red lentils
- 1 onion
- 3 carrots
- 2 tomatoes
- 1 garlic clove
- A thumb of fresh turmeric
- 1 lemon
- A bag of spinach
- 650ml hot water
- Sea salt and freshly ground black pepper
- A glug of olive oil
1. Tip the rice into a bowl. Pour in enough cold water to cover it. Tip the lentils into a separate bowl and cover that with cold water, too. Leave them both to soak for around 10 mins.
2. Peel and finely chop the onion. Peel and dice the carrots. Roughly chop the tomatoes. Peel and grate the garlic and turmeric. Finely grate or pare the zest from the lemon. Juice it.
3. Fill a kettle and boil it. Drain the rice. Tip it into a pan. Pour in 300ml hot water. Add salt. Cover. Bring to the boil. Turn the heat down. Simmer for 25 mins till the rice is cooked and the water has been absorbed.
4. Warm a splash of olive oil in a lidded pan. Add the onion. Season. Fry over a low heat for 8-10 mins. Stir often till the onion is golden but hasn’t picked up too much colour – keep the heat low.
5. Stir in the garlic, turmeric, lemon zest and the carrots. Cook for about 5 mins. Stir every so often till the carrot has started to soften. Drain the lentils (they’ll have sucked up a lot of the water).
6. Stir the lentils and tomatoes into the pan with 350ml hot water from the kettle. Bring to the boil. Turn the heat down. Cover. Simmer for 30 mins till the lentils are soft and thick. Stir now and then.
7. Wash spinach. Pick out large stalks. Thinly slice. Stir the spinach into the qorma till it wilts. Stir in the lemon juice. Taste and adjust the seasoning if you think it needs it. Serve with the rice.