Spiced Rice and Lentils Recipe
Ingredients
| 350 g / 12 oz / 1 1/2 cups large brown lentils, soaked overnight in water | ||
| Onions | 2 Large | |
| 45 ml / 3 tbsp olive oil | ||
| 15 ml / 1 tbsp ground cumin | ||
| 2.5 ml / 1/2 tsp ground cinnamon | ||
| 225 g / 8 oz / generous 1 cup long grain rice | ||
| Ground black pepper | 1 To taste | |
| Flat leaf parsley, to garnish | ||
| Salt | To Taste | |
Directions
1. Drain the lentils and put in a large pan. Add enough water to cover by 5 cm / 2 in. Bring to the boil, cover and simmer for 40 minutes to 1 1/2 hours, or until tender. Drain thoroughly.
2. Finely chop one onion, and slice the other. Heat 15 ml / 1 tbsp oil in a pan, add the chopped onion and fry until soft. Add the lentils, salt, pepper, cumin and cinnamon.
3. Measure the volume of rice and add it, with the same volume of water, to the lentil mixture. Cover and simmer for about 20 minutes, until both the rice and lentils are tender. Heat the remaining oil in a frying pan, and cook the sliced onion until very dark brown. Tip the rice mixture into a serving bowl, sprinkle with the onion and serve hot or cold, garnished with flat leaf parsley.
2. Finely chop one onion, and slice the other. Heat 15 ml / 1 tbsp oil in a pan, add the chopped onion and fry until soft. Add the lentils, salt, pepper, cumin and cinnamon.
3. Measure the volume of rice and add it, with the same volume of water, to the lentil mixture. Cover and simmer for about 20 minutes, until both the rice and lentils are tender. Heat the remaining oil in a frying pan, and cook the sliced onion until very dark brown. Tip the rice mixture into a serving bowl, sprinkle with the onion and serve hot or cold, garnished with flat leaf parsley.
Chef
