Corn, coconut & lentil chowder
Serve up our healthy corn, coconut & lentil chowder for lunch. Lentils, onions and sweetcorn give this dish valuable fibre for a healthy digestive system
Lemon & spinach rice with feta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 2 onions(320g), finely chopped
- 3 large garlic clovessliced
- 300g easy-cook brown rice
- 700ml hot vegetable stockmade with 1 tsp bouillon powder
- 400g frozen spinach
- 15g dillfinely chopped
- 1 lemonzested, 1/2 juiced, 1/2 cut into 4 wedges
- 40g walnutschopped
- 75g fetacrumbled
Nutrition: Per serving
- kcal495
- fat17g
- saturates4g
- carbs67g
- sugars6g
- fibre8ghigh
- protein15g
- salt0.9g
Method
step 1
Heat the oil in a large pan over a medium heat and fry the onions and garlic for 10 mins, stirring often until softened.
step 2
Tip in the rice, then the stock, frozen spinach and half each of the dill and lemon zest. Cover, reduce the heat to low and cook for 25 mins until the rice is tender.
step 3
Scatter over the remaining dill and lemon zest, the nuts and feta, then gently toss together along with the lemon juice. Serve half of the rice straightaway with two lemon wedges on the side for squeezing over. Leave the rest of the rice to cool completely and keep chilled for up to three days. Reheat in the microwave until piping hot, then serve with the remaining lemon wedges.
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