Name: Lentil pepperoni pilaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 3 carrots, sliced; 1 onion, chopped; 1 clove garlic, crushed; 3 cup chicken stock; 410 gram 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; 100 gram pepperoni, roughly chopped; 1 teaspoon sambal oelek or chilli sauce salad leaves, to serve

Ingredients

2 tablespoon olive oil

3 carrots, sliced

1 onion, chopped

1 clove garlic, crushed

3 cup chicken stock

410 gram 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

100 gram pepperoni, roughly chopped

1 teaspoon sambal oelek or chilli sauce salad leaves, to serve

Method

1.In a large saucepan, heat half oil on medium. Saute carrots, onion and garlic 4-5 minutes, until onions are tender.

2.Add stock, puree, water, lentils, parsley and bay leaf. Bring to boil. Reduce heat to low. Simmer, uncovered, 10 minutes.

3.Stir in rice. Simmer, covered, 25-30 minutes until rice and lentils are tender. Season to taste.

4.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.