Ingredients
2 litres vegetable stock or water with 2 vegetable cubes of stock
1 cup yellow lentils
½ cup rice
2 cloves garlic crushed
3 tablespoons chopped parsley
½ teaspoon cumin
1 pinch powdered coriander or a tablespoon chopped fresh
juice of one lemon
½ cup olive oil
Method
1. Put all ingredients in a saucepan and cook until lentils and rice are cooked.
2. Blend lightly and add lemon juice.
3. Serve hot, garnished with fresh coriander or parsley and a drizzle of olive oil.
