Vegetable and Lentil Pilaf (vegan)

Recipe Description:

Pilaf is a dish so ancient, its origins probably predate the beginning of recorded history. Wherever it was first made, what we do know is that for many people across Asia all the way to the Mediterranean sea, there is no cooking technique more deeply rooted than the simmering of rice in a flavourful broth, timed perfectly so that each grain is fluffy and separate, with its own distinct bite. Our pilaf is a showcase of hearty ingredients that are popular across the Middle East and the Levant, but especially celebrates the lip-smacking tartness of fruity pomegranate seeds, tangy sumac and refreshing mint yoghurt.

  • Preparation time:

    For 2 - 35 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 70 mins

    Nutritional Information:

    Per serving: Energy (kcal) 820 Fat 23g of which saturates 3g Carbohydrates 119g of which sugar 22g Protein 31g Salt 1.33g

    Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


    For 2 (For 4)

    Coconut Yoghurt: 1 pot (2 pots)

    Hariyali Marinade: 1 pod (2 pods)

    Courgette: 1 (2)

    Aubergine: 1 (2)

    Onion: 1 (2)

    Carrot: 1 (2)

    Chestnut Mushrooms: ½ punnet (1 punnet)

    Flat Leaf Parsley : 1 bunch (2 bunches)

    Mint : 1 bunch (2 bunches)

    Pomegranate: 1 (2)

    Puy Lentils: ½ can (1 can)

    Sumac : 1 pod (2 pods)

    Crushed Garlic: 1 sachet (2 sachets)

    Basmati Rice: 150g (300g)

    Vegetable Stock Pot: 1 (2)

    Flaked Almonds: 20g (40g)