Herbed Lentil Pilaf

  • 2 Tbsp olive oil
  • 1 red onion, diced
  • 1 Tbsp ground coriander
  • 2 tsp crushed garlic
  • 1 cup basmati rice
  • 400 gram tin lentils, rinsed and drained
  • 3 spring onions, finely chopped
  • 1 handful flat leaf parsley, chopped
  • 1 large handful coriander leaves, chopped
  • 1 large handful mint, chopped


  • 80ml olive oil
  • 2 Tbsp currants
  • 2 Tbsp lemon juice
  • 2 tsp white wine vinegar
  • pinch sweet paprika

In a large saucepan heat oil and cook the onion, ground coriander and garlic over low heat for 5 mins. Stir in the rice and 500mls water. Cover the pan and bring to the boil. Reduce the heat and simmer for about 10 minutes, or until the liquid has absorbed. Remove from the heat, fluff the rice with a fork and leave covered for a further 10 minutes.

Meanwhile (or in advance) make the dressing. Mix ingredients in a jar with a lid, add salt and pepper and she to combine.

Add lentils to the warm rice along with the spring onions and herbs. Pour the dressing over the top and mix to combine.

* Serves 6 as a side dish

* More gluten free and easy, Robyn Russell

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