Sardines with Lentils & Rice
30 MINUTES
SERVES 6
Ingredients
- 2 x 215g cans Saldanha Sardines, drained
- 2 tbsp oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 red pepper, chopped
- 2 cups baby spinach
- 2 cups rice
- 2 cups brown lentils
- 1 tbsp tumeric
- 1 chicken stock
- Coriander for serving
- 3 tbsp toasted almonds – optional
- Lemon juice to taste
- Salt and black pepper to taste
Method
- Cook rice.
- Add the tumeric and chicken stock to the rice to make yellow rice.
- Cook lentils.
- Heat the oil and fry the onion, garlic and red pepper until soft.
- Add the spinach and fry for 30 seconds or until just wilted.
- Add the yellow rice and the lentils.
- Season to taste and drizzle with lemon juice.
- Spoon into a serving dish.
- Arrange the sardines on top and sprinkle with coriander and almonds.