/assets/logos/nzwd.svg
Recipe

Lentil pepperoni pilaf

  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Lentil pepperoni pilaf
  • 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

Lentil pepperoni pilaf
  • 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.

Notes

For a healthier option to this pilaf, you could use brown rice instead of white.

read more from

/assets/logos/nzwd.svg