Spicy Veggie & Lentil Pilaf

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion and carrot and cook until softened, 5 mins. Stir in the curry powder and the garlic and cook for 1 minute, then stir in the basmati rice.

Pour the water (see ingredients for amount) into the saucepan, stir in the stock powder and bring to the boil. When boiling, add a pinch of salt, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a frying pan on medium- high heat (no oil!). When hot, add the almonds and toast until golden, turning frequently, 2-3 mins. TIP: Watch them like a hawk to make sure they don't burn! Once toasted, remove from the heat and pop into a small bowl. Add the beetroot to a large bowl and squeeze in half the lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Add half the parsley and stir together.

Drain and rinse the lentils in a sieve. Ten mins before the rice is ready, heat a drizzle of oil in a the now empty frying pan on medium heat, when hot add the spinach and lentils. Fry for a couple of mins, stirring occasionally, then cover the pan with a lid or some foil and leave until the spinach has wilted, 2-3 mins. Once cooked, remove from the heat.