RICE WITH COLOURFUL LENTILS, ALMONDS AND RED ONIONS
Prep time 10 mins Cooking time 30 mins Serves 4 175g brown lentils 1 ½ litres vegetable stock 1 tbsp olive oil 1 red onion, sliced 250g basmati rice, rinsed 75g dried cherries 60g blanched almonds 65g blanched hazelnuts, roughly chopped 1 small bunch flat-leaf parsley, leaves only, chopped Juice of half a lemon Place the lentils in a saucepan with half the stock. Bring to the boil and then reduce to a simmer until tender, about 25-30 mins. In the meantime, heat olive oil in a large saucepan set over a moderate heat. Add red onion and a pinch of salt, sautéing until lightly coloured. Stir in the rice and then the remaining stock. Bring to the boil before covering with a lid and cooking over a low heat until the rice has absorbed the stock and is tender, about 20 mins. Remove the rice and lentils from the heat when ready, leaving the rice covered for 10 minutes. Drain the lentils if needed. Fluff the cooked rice with a fork before tipping into a large mixing bowl. Add cherries, lentils, nuts, parsley, and lemon juice. Stir well to combine, and then season to taste with salt and pepper. Divide between bowls and serve warm. This dish can also be chilled and served cold.