Free-From Recipes | Freefrom Rice with Puy lentils and waterchestnuts

Ingredients

• ½ tbsp coconut oil or 1 tbsp olive oil
• 1 stick celery, chopped very small
• 200g/7ozs basmati rice, well rinsed
• ½ tsp salt
• 600ml / 1 pt water or gluten and wheat free vegetable stock
• ½ a small aubergine, chopped into small dice
• 150g/6oz Puy lentils
• 600ml/ 1pint water or gluten and wheat free vegetable stock
• scant tbsp tamari
• 2 tsp poppy seeds
• ½ head fennel, cut fairly small
• 225g/7oz tin water chestnuts, halved horizontally
• 100g /4oz mange tout, halved and steamed for 2 minutes only
• 4 tbsp olive oil
• juice 2 lemons
• sea salt
• freshly ground black pepper
• handful of fresh mint leaves, chopped