Green Lentils with Wholegrain Basmati Rice & Lemon Peas

• 2 medium saucepans plus lids
• 1 large frying pan
• Colander or sieve
• Blender or handheld blender
• Sharp knife

• Chopping board
• Wooden spoon or spatula
• Measuring cups
• Teaspoon
• Tablespoon

• 300g (10½ oz) fresh or frozen peas
• 3 tbsp olive oil
• 1 large red onion
• 5 garlic cloves
• 1 cup wholegrain basmati rice
• 1 cup green lentils

• Fresh coriander
• ½ lemon, zest and juice
• ½ tsp chilli flakes
• Black pepper
• Sea salt

• Finely chop the red onion.
• Crush the garlic.

• Finely chop the coriander.
• Squeeze and zest the lemon.

The Lentils

• Add the lentils to a pan with 3 cups of water.
• Bring to a gentle boil, then reduce to a simmer.
• Cook for 25–30 minutes, until tender but still holding their shape.
• Drain any excess water and set aside.

The Rice

• Add two cups of water to the pan
• Add the rice
• Bring to the boil then cover, reduce to low heat and simmer for 25–30 minutes, until the water is absorbed.
• Leave covered for 10 minutes, then fluff with a fork.
• Leave on very low heat for an extra 3–5 minutes without stirring to form a light crust.

The Pea Mixture

• Heat the olive oil in a pan and gently fry the onion for around 5 minutes until soft.
• Add the garlic and cook for 1 more minute.
• Add in the chilli flakes
• Pour boiling water over the peas and leave for 30 seconds.
• Drain and add the peas to the onion and garlic.
• Blend half of the mixture until smooth, then stir it back into the pan.
• Add the lemon juice.
• Season with salt and black pepper to taste.

Assembly

• Mix the rice and lentils together.
• Spoon onto a plate.
• Add the pea mixture on top.
• Garnish with the coriander, black pepper and lemon zest.