Lentil pepperoni pilaf

Click here for our delicious lentil pepperoni pilaf. For a healthier option, you could use brown rice instead of white.

Ingredients

• 2 tablespoons olive oil
• 3 carrots, sliced
• 1 onion, chopped
• 1 garlic clove, crushed
• 3 cups chicken stock
• 410g 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
• 100g pepperoni, roughly chopped
• 1 teaspoon sambal oelek or chilli sauce
• salad leaves, to serve

Preparation method

In a large saucepan, heat half oil on medium. Saute carrots, onion and garlic 4-5 minutes, until onions are tender.
Add stock, puree, water, lentils, parsley and bay leaf. Bring to boil. Reduce heat to low. Simmer, uncovered, 10 minutes.
Stir in rice. Simmer, covered, 25-30 minutes, until rice and lentils are tender. Season to taste.
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.


TOP TIP

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

Source:

http://food.ninemsn.com.au/recipes/ilentil/8349684/lentil-pepperoni-pilaf-for-9-20