Lentil, squash & spinach rice

Serves 4

Prep Time 10 min + standing

Cooking Time 25 min


  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 2tsp ground coriander
  • 2tsp cumin seed
  • 2 garlic cloves, crushed
  • 200g basmati rice
  • 500ml hot reduced-salt vegetable stock
  • 600g butternut squash, peeled and cut into 2cm pieces
  • 400g tin brown lentils in water, drained
  • 200g spinach 
  • Mixed salad leaves, to serve


  1. Heat the oil in a large saucepan over a medium heat. Cook the onion, stirring, for 5 min or until softened. Add the coriander, cumin, garlic and rice and cook, stirring, for 1 min. Add the hot stock and squash and bring to the boil. Reduce the heat and simmer, covered, for 15 min or until the rice is just cooked.
  2. Add the lentils and spinach and cook, covered, for another 3 min or until everything is heated through and the spinach is wilted. Remove from the heat and stand, covered, for 5 min, then serve with the salad leaves.

Nutrition per serving

Read more on how we calculate nutrition.
330 11.5g 4.9g 0.9g 8.1g 8.5g 0.9g 197mg 61.7g 6mg

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