Lentil Pepperoni Pilaf - cooking recipe

Ingredients

2 tbsp olive oil
3 None carrots, sliced
1 None onion, chopped
1 clove garlic, minced
3 cups chicken stock
2 cups tomato puree
7 oz dried green lentils
4 sprigs fresh flat-leaf parsley, stalks and leaves separated and chopped
1 None bay leaf
7 oz white rice, rinsed
3.5 oz pepperoni, roughly chopped
1 tsp sambal oelek or chili sauce
None None salad, to serve

Preparation

In a large saucepan, heat 1 tbsp oil over medium heat. Saute carrots, onion and garlic for 4-5 mins, until onions are tender. Add stock, tomato puree, lentils, parsley stalks, bay leaf and 1 cup water. Bring to a boil then reduce heat to low and simmer for 10 mins.
Stir in rice. Simmer, covered, for 25-30 mins, until rice and lentils are tender. Season to taste.
Meanwhile, heat remaining oil in a medium frying pan over high heat. Fry pepperoni for 4-5 mins, until crispy. Stir in rice mixture and sambal oelek. Garnish with parsley leaves and serve with salad.