Lentil pepperoni pilaf for $9.20

Womans~Day

Cooking time: Less than 60 minutes

Cuisine: Spanish

Serves: 4

Type: Budget; Easy; Family

Tools

Kitchen friendly view

Ingredients

2 tablespoons olive oil
3 carrots, sliced
1 onion, chopped
1 garlic clove, crushed
3 cups chicken stock
410g can tomato puree
1 cup water
1 cup dried lentils
4 parsley stalks, plus leaves, to serve
1 bay leaf
1 cup white rice, rinsed
100g pepperoni, roughly chopped
1 teaspoon sambal oelek or chilli sauce
salad leaves, to serve

Preparation method

In a large saucepan, heat half oil on medium. Saute carrots, onion and garlic 4-5 minutes, until onions are tender.
Add stock, puree, water, lentils, parsley and bay leaf. Bring to boil. Reduce heat to low. Simmer, uncovered, 10 minutes.
Stir in rice. Simmer, covered, 25-30 minutes, until rice and lentils are tender. Season to taste.
Meanwhile, heat remaining oil in a medium frying pan on high. Fry pepperoni 4-5 minutes, until crispy. Stir rice mixture through with sambal oelek. Serve sprinkled with parsley leaves and accompany with salad leaves of choice.

TOP TIP

For a healthier option to this pilaf, you could use brown rice instead of white.

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