Spicy lemon rice
- August 2017
- Serves 6
- Hands-on time 10 min, simmering time 12 min
This lemon rice is light, fresh and it’s quick to make. Enjoy it as part of a thali (a platter made up of various dishes) or alongside a fragrant curry.
- 2.7g (0.4g saturated)
- 54.6g (0.3g sugars)
Add the finely grated zest of 1 lemon to the rice before serving for a little extra zing. If you can’t find split black lentils, use split yellow peas instead.
Fry the spices a few hours in advance. Or make the whole dish up to 24 hours ahead: spread over a tray and cool quickly (within 1 hour), cover and chill. Reheat in a microwave.
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