Lentil Pepperoni Pilaf

• 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

1. 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.
2. Stir in rice. Simmer, covered, for 25-30 mins, until rice and lentils are tender. Season to taste.
3. 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.

olive oil, carrots, onion, clove garlic, chicken stock, tomato puruee, green lentils, parsley, bay leaf, white rice, pepperoni, sambal oelek, salad

Taken from recipes-plus.com/api/v2.0/recipes/33596 (may not work)