Cook the lentils in a saucepan of boiling water for 20 minutes. Drain and set aside. Place the stock in the saucepan and bring to simmering point over medium heat. Lower the heat so the stock is simmering gently.
Heat the oil in another large saucepan and add the onion, garlic and celery. Cook, stirring occasionally, for about 5 minutes or until softened. Add the red pepper and the ground coriander and cumin. Cook for a further 1 minute, stirring.
Add the mushrooms, rice and lentils, and stir to mix. Pour in the wine and add a ladleful of the hot stock. Bring to a gentle boil and bubble until most of the liquid has been absorbed, stirring frequently.
Add another ladleful of stock and cook until it is absorbed, stirring frequently. Repeat this gradual addition of the hot stock until it has all been added. The rice should be creamy and tender but still with some ‘bite’, and the lentils cooked.
Stir in the chopped coriander and season with pepper to taste. Serve hot, sprinkled with the Parmesan and extra chopped coriander.
Some more ideas
*Instead of green lentils, try the tiny Puy lentils. Pearl barley risotto: Soften 2 sliced onions and 1 crushed garlic clove in 1 tbsp olive oil. Add 1 deseeded and diced red or yellow pepper, 250g pearl barley, 2 tsp dried herbes de Provence, 200ml dry white wine and 100ml hot vegetable stock. Simmer for 45 minutes, gradually adding a further 400–500ml hot stock and stirring frequently, until the pearl barley is cooked and tender. Meanwhile, steam 225g broccoli florets and cook 175g frozen peas. Stir these into the risotto and season with salt and pepper to taste. Serve hot, topped with the Parmesan.
Lentils are the small seeds of a variety of leguminous plants. They are a good source of protein, complex carbohydrate, dietary fibre and B vitamins.