- 150g brown basmati rice
- 150g red lentils
- 1 onion
- 3 carrots
- 2 tomatoes
- 1 garlic clove
- A thumb of fresh turmeric
- 1 lemon
- 650ml boiling water
- Sea salt
- A glug of olive oil
- Freshly ground pepper
- A bag of spinach
Prep: 15 mins | Cook: 45 mins
1. Fill and boil your kettle. Tip the rice into a bowl and pour in enough cold water to cover it. Tip the lentils into a separate bowl and cover them with cold water too. Leave 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 and squeeze all the juice.
3. Drain the rice. Tip it into a pan, pour in 300ml hot water from the kettle and add a pinch of salt. Cover, bring to the boil then turn the heat down and simmer for 25 mins till the rice is cooked and the water has been absorbed. Take the pan off the heat and set aside to let the rice steam and finish cooking.
4. Warm a splash of olive oil in pan. Add the onion with a pinch of salt and pepper and fry on 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, stirring every so often, till the carrot has started to soften. Drain the lentils.
6. Stir the lentils and tomatoes into the pan with 350ml hot water from the kettle. Bring to the boil, then turn the heat down, cover and simmer for 30 mins till the lentils are soft and thick. Stir now and then.
7. Give the spinach a good rinse and pick out any large stalks. Thinly slice the spinach and stir it into the lentils till it wilts. Stir in the lemon juice. Taste and add more salt or pepper if you think it needs it. Serve the carrot and lentil korma with the rice on the side.