Vegan Lentil Picadillo with Rice
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Ingredients
- 300 g green lentils
- 300 g tomatoes
- 20 g raisins
- 30 g green olives, pitted
- 1 onion
- 2 garlic cloves
- 600 ml vegetable stock
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 566 kcal
- Protein
- 25.6 g
- Carbohydrate
- 105.4 g
- of which sugars
- 8.6 g
- Fat
- 3.7 g
- of which saturates
- 0.7 g
- Fibre
- 9.6 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the long grain rice following the pack instructions.
- 2
Fry the onion and garlic cloves in a large pan for 5 minutes until soft.
- 3
Add the tomatoes, green lentils and vegetable stock, then simmer for 25 minutes until the lentils are tender.
- 4
Stir in the raisins and green olives and simmer for a further 5 minutes.
- 5
Serve the picadillo with the rice.
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