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Spicy Veggie & Lentil Pilaf

Spicy Veggie & Lentil Pilaf

with Beetroot Slaw and Yoghurt

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We love a good Pilaf with Beetroot Slaw and Yoghurt and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)


1 bunch(es)

Flat Leaf Parsley

1 pot(s)

Curry Powder

150 grams

Basmati Rice

1 sachet

Vegetable Stock Powder


1 bag(s)

Flaked Almonds


1 pack(s)

Brown Lentils

1 bag(s)

Baby Spinach

½ pack(s)

Greek Style Natural Yoghurt


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2025 kJ
Energy (kcal)484 kcal
Fat7.0 g
of which saturates1.0 g
Carbohydrate85 g
of which sugars15.0 g
Protein19 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Halve, peel and thinly slice the onion. Trim the carrot (no need to peel), quarter lengthways. Chop into small pieces. Peel and grate the garlic (or use a garlic press). Peel and coarsely grate the beetroot (wash your hands straight after to avoid staining). Zest then halve the lemon. Roughly chop the parsley (stalks and all).


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.


Once the rice is cooked fluff it up with a fork and add the spinach and lentils (or add the rice to the spinach and lentils depending on which of your pans is bigger) along with the lemon zest and remaining parsley. Stir them in. Taste and add salt and pepper if needed. Serve the veggie pilaf in bowls with the beetroot slaw on top and finish with a dollop of yoghurt and a scattering of almonds. Enjoy!