Lentil and apricot pilaf with spiced cauliflower

Name: Lentil and apricot pilaf with spiced cauliflower
Total time: 2100 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 ml vegetable stock; 150 g bulgar wheat; 3 tbsp olive oil; 1 tbsp ground coriander; 1 red pepper deseeded and chopped; 1 courgette diced; 2 cloves garlic crushed; 60 g dried apricots; 400 g cooked green lentils; 2 handfuls chopped coriander; 50 g pistachio nuts chopped; 100 g Pomegranate seeds

Tom Clegg @BigFridge

This is one of my favourite week night meals. Quick to cook and enough left overs for lunch the next day. #worldpulseday

Tom Clegg @BigFridge

This is one of my favourite week night meals. Quick to cook and enough left overs for lunch the next day. #worldpulseday

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Ingredients

35 minutes

4 servings

500 mlvegetable stock
150 gbulgar wheat
3 tbspolive oil
1 tbspground coriander
1 tbspground cumin
1-2 tspchilli powder
1 tbsptumeric
Cauliflower cut into florets
1large onion chopped
1red pepper deseeded and chopped
1courgette diced
2 clovesgarlic crushed
60 gdried apricots
400 gcooked green lentils
2 handfulschopped coriander
50 gpistachio nuts chopped
100 gPomegranate seeds

Cooking Instructions

35 minutes

1

Pre heat the oven to 200 degrees
2

Bring the stock to the boil in a saucepan and then add the bulgar wheat. Simmer for 12-15 minutes until tender. Drain and leave to stand.
3

Mix in a bowl 1.5tbsp of olive oil and half of the spices (1/2tbsp of ground coriander, ground cumin, tumeric and 1/2tsp of chilli). Add the cauliflower florets and mix. Season with salt and pepper and roast on a flat tray for 10-12 minutes.
4

Heat the remaining oil in a large pan and then fry the onion for 5 minutes until soft. Add the red pepper, courgette, garlic, apricots, lentils and cook for a few more minutes stirring regularly.
5

Add the other half of the spices to the pan, the cooked bulgar wheat and half the coriander. Stir until combined and heated through.
6

Serve the pilaf topped with cauliflower. Sprinkle the remaining coriander, the pistachios and the pomegranate seeds.

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Tom Clegg @BigFridge

on February 20, 2019 19:13

Comments

Philip Pantelides @philip

February 21, 2019 21:08

Loving all of these pulse recipes. I’m going to try this one!

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