Top Tip:
You can switch up the kale for any other mixed green.
101
101
Serves:
2
bunches of spring onions (chopped)
1
carrot(s) (peeled and diced)
3
celery stalks (diced)
0.5
tsp
turmeric
1
tsp
cumin
1
tsp
paprika
1
tsp
coriander powder
0.5
tsp
cinnamon
2
tbsp
harissa paste
1
tbsp
tomato paste
500
g
tomato passata
250
ml
water
800
g
tinned puy lentils (drained)
3
handfuls of kale (chopped)
0.5
g
bunches of fresh parsley (chopped)
0.5
g
bunches of fresh mint (chopped)
200
g
rice
Recipe submitted by: Chandana and Dan (Thornton Heath cooking volunteers)
Equipment needed: Hob and frying pan.
Heat some oil in a large frying pan. Sauté the spring onion (set aside some for garnish), carrots, and celery over medium-high heat for 5 to 7 minutes.
Add all the dry spices (turmeric, cumin, paprika, coriander powder, cinnamon) and fry for 2-3 minutes, until fragrant.
Add the harissa paste and tomato paste and fry until darkened.
Add the tomato passata and water and simmer for about 15 minutes.
Meanwhile, cook the rice according to packet instructions.
Add the Puy lentils and kale to the pan, allowing the kale to slightly wilt. Season with salt and pepper.
Stir through the fresh parsley and mint into the rice.
Serve and garnish with chopped spring onions
You can switch up the kale for any other mixed green.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook