Vegetable and lentil breyani

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

• 200 g brown lentils, rinsed
• 400 g basmati rice
• 1 tsp turmeric
• 2 tbsp sunflower oil
• 3 onions, sliced
• 3 cloves garlic, crushed
• 2 tsp fresh ginger, grated
• 2 tbsp mild masala
• 1 cinnamon stick
• 400 g potatoes, peeled and quartered
• 2 carrots, diced
• 150 g frozen peas
• 400 g chopped tinned tomatoes
• 150 g plain yoghurt, pasteurised
• fresh coriander, chopped, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Simmer the lentils in water for 20 minutes until just tender, then drain.
2. 2Step 2. Parboil the rice with the turmeric for 6 minutes so it is still firm, then drain.
3. 3Step 3. Fry the onions in the oil until deep golden. Lift out half for the topping.
4. 4Step 4. Add the garlic, ginger, masala and cinnamon to the pot, then the tomatoes, potato and carrot with a splash of water. Simmer for 20 minutes.
5. 5Step 5. Stir in the lentils, peas and yoghurt.
6. 6Step 6. Spread the rice over the top, cover tightly and steam on a very low heat for 25 minutes without stirring.
7. 7Step 7. Scatter with the reserved onions and coriander, then fold gently before serving.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.