Kichari

Kichari

From WW Irresistable magazine.

Serves 4

2½ points per serving

100g Puy or green lentils (dry weight)

100g basmati rice (dry weight)

2 tsp olive oil

200g chestnut mushrooms, wiped and sliced

2 garlic cloves, crushed

2 tsp mild curry powder

1 tsp ground coriander

200g ready to use baby spinach leaves

12 cherry tomatoes, halved

Put the lentils in a bowl, rinse well, drain, rinse again, then drain again.  Put in a pan, cover with water, bring to the boil and simmer for 15-20 minutes until just tender but not soft.  Drain but reserve the cooking liquid and set aside.

In a second pan, boil the rice for 15-18 minutes until just cooked through.  Drain and reserve.

In a wok or large pan over moderate heat, add the oil and tip in the mushrooms and stir fry for 3 minutes.  Add the garlic and spices and cook for 2 minutes to release their flavours. Add the spinach and cook for just 1 minute to wilt it.  Season to taste.  Tip in the rice and lentils, stir well and add 3-4 tbsp of the lentil cooking liquid, or water.  Stir gently until piping hot.  Adjust the seasoning and serve, decorated with the tomatoes.