Spiced vegetable pilaf

30-60 minutes 4 servings 400 kcal or less almond almonds baby spinach basmati rice carrot carrots easy recipes everyday recipes healthy recipe lentil lentils low-fat recipes mains red onion red onions rice dish roasted vegetables superhealthy vegetable pilaff vegetarian recipes

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Ingredients

6 carrots , cut lengthways into 6-8 wedges

3 red onions , cut into wedges

2 tbsp olive oil

2 tsp cumin seeds

4 cardamom pods

1 cinnamon stick

200g brown basmati rice , rinsed

400ml vegetable stock

400g can brown lentils , rinsed and drained

200g baby spinach

handful toasted flaked almonds , or a few whole almonds (optional)

Method

Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.

Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.

Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.