Spiced vegetable pilaf

• carrots↗6

  cut lengthways into 6-8 wedges

• red onions↗3

  cut into wedges

• olive oil↗2 tbsp tbsp
• cumin seeds↗2 tsp tsp
• cardamom pods↗4
• cinnamon stick↗1
• brown basmati rice↗200g g

  rinsed

• vegetable stock↗400ml ml
• can brown lentils↗400g g

  rinsed and drained

• baby spinach↗200g g
• handful toasted flaked almonds↗

  or a few whole almonds (optional)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.

2. 2

   Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.

3. 3

   Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.