Lentil & Potato risotto

I know it sounds odd but it was really tasty.

For 2 generous portions.

1/2 a glass of rice
3 tablespoons of lentils
1 large potato
1 onion
2 large cloves of garlic
A knorr chicken stock cube or vegetable if you are not a meat eater
A large tomato
2 long hot green peppers
1 sweet red pepper
Spices: 1/2 teaspoon of each ginger, curry powder, cummin, coriander, cinnamon, hot pepper flakes. Good shake of salt & black pepper.
1 tablespoon of desiccated coconut.

4 hard boiled eggs & an onion for garnish.

Wash the rice and drain. Wash the lentils and drain. Peel the potato.

To speed things up I chopped the potato into very small cubes. Put it in a microwave proof dish with a little bit of water in the bottom and cooked on full for 5 minutes.

Ditto the lentils…..some water in the bottom….cook on full for 5 minutes. Stir and add some more water and cook for a further 5 minutes.

Peel and chop your onion, garlic and peppers. Keep the garlic separate.

Add a good slug of oil to a large frying pan. Add your onions and peppers and fry until your onions start to look opaque. Add your rice. Give it a good stir. Chop your tomato and add the spices to it. Add your salt and pepper to the potato. Just sprinkle it on top.

Add the garlic to the pan and keep stirring. Once the garlic begins to smell add the tomato and spices to the mix. Keep stirring. Add the stock cube. Some can be crumbled and some are more the melt in the pot ones. Make sure it has dissolved.

Add the lentils and give it a good mix. Finally add the potatoes. Add enough hot water to cover the pan contents with about 1cm of water on top. Put the lid on and leave it to cook on a low heat. Every so often just check it’s not sticking. If it is starting to stick…taste it. Is there anything still chewy in there. If there is add a little bit more water. You want the end result to be moist but not swimming in liquid. It takes about 15 minutes.

Once the rice is cooked. Turn the heat off. Put a sheet of news paper or a clean tea towel over the pan and replace the lid. Leave it to sit for 5-10 minutes. This will allow the last of the excess liquid to be absorbed into the rice.

I serve it in big pasta bowls with crusty bread and slices of hard boiled egg and raw onion.


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