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Ingredients
US|METRIC
- 3 tablespoons oil
- 1 onion (large, roughly chopped)
- 1 tablespoon curry powder
- 6 ounces red lentils
- 3 cups vegetable stock
- 6 ounces basmati rice
- 3 1/2 ounces runner beans (fresh or frozen, sliced)
- 1 pinch saffron
- 2 tablespoons hot water
- 1 bulb fennel (trimmed, sliced)
- 1 zucchini (sliced)
- 2 tomatoes (quartered)
- 2 cloves garlic (minced)
- 1 teaspoon cumin seeds
- shallots (crispy, to garnish)
- mango chutney (to serve)
Directions
- Heat 1 1/2 tbsp oil in a large saucepan. Sauté onion for 4-5 mins, until golden brown. Add curry powder and cook for 20-30 seconds. Add lentils and stock. Simmer for 15 mins, until most liquid is absorbed.
- Meanwhile, cook rice in boiling salted water for 10 mins, until tender. Add runner beans for last 4 mins. Drain then drizzle saffron liquid over top. Combine with lentils. Set aside and keep warm.
- Heat remaining oil in a frying pan. Sauté fennel and zucchini for 3-4 mins, until softened and starting to caramelize. Add tomatoes, garlic and cumin seeds. Sauté for 2-3 mins. Gently fold into rice and lentils. Transfer to a warm serving dish. Garnish with crispy shallots and serve with mango chutney.
NutritionView More
510Calories
Sodium30% DV730mg
Fat18% DV12g
Protein31% DV16g
Carbs28% DV85g
Fiber68% DV17g
| Calories510Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium730mg30% |
| Potassium880mg25% |
| Protein16g31% |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate85g28% |
| Dietary Fiber17g68% |
| Sugars18g36% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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