Spices of your choice (I used steak seasoning, rosemary, cumin, onion seasoning and salt & pepper.
½ tsp cinnamon
200g brown basmati or brown rice, rinsed
500ml vegetable stock
400g can brown lentils, rinsed and drained
200g baby spinach
handful toasted flaked almonds, or a few whole almonds (optional)
Heat oven to 200C/180C fan forced. Mix carrots and onions together in a roasting tin with 4 tsp oil and the seasoning. Roast for 30-45 mins (depending on your oven), while you cook the rice.
Heat remaining 2 tsp oil in a large pan. Add cinnamon and 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.
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 are heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.
Recipe by Inspire Women's Fitness at http://www.inspirewomensfitness.com/vegetable-pilaf-recipe/