Lentil Rice with Coriander

Coriander or dhania is used extensively in traditional Cape Malay cooking. The Coriander Pesto goes a long way towards lifting the flavour of the rice.


  • 2 T (30 ml) Ina Paarman's Chicken Stock Powder
  • 3 cups (750 ml) water
  • ½ cup (125 ml) brown lentils
  • 1 cup (250 ml) long grain rice
  • 4 T (60 ml) Ina Paarman's Coriander Pesto

Mix the Chicken Stock Powder with the water, in a saucepan, add the lentils. Boil for 15 minutes. Add the rice. Cook gently for 18-20 minutes. Switch off the heat and leave to stand with the lid tightly closed for a final 10 minutes. Fork the Coriander Pesto through and serve.

Ina's Tip

A little lemon zest added to the rice is good! This rice and lentil mixture freezes very well. You can happily double the recipe.

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