Rice and Lentil Pilaf
Ingredients
2 Cups Basmati Rice
4 Large Tomatoes, finely diced
4 Cups Chicken Stock
2 Cans Brown Lentils, rinsed and drained
Olive oil to cook
2 Medium Brown Onions, finely diced
3 Cloves Garlic, Crushed
1 Generous sized TBS of freshly ground Ginger
3 tsp Ground Tumeric
Handful of fresh Coriander, finely chopped
An egg for every person
Method
- Cook onion, garlic, chilli, ginger and tumeric for 10 minutes on low-medium heat. Add the rice for 1 minute then add the tomatoes and the stock.
- Bring to the boil and reduce to low and simmer gently until rice is almost tender. Add the lentils and the coriander plus salt and pepper.
- Crack eggs on the top, cover with the lid and cook until eggs are poached to your liking.
Serve immediately
