Le­banese lentils, rice, and caramelise­d onions

serves / 4

Central and North Burnett Times - - TASTE -


180g bas­mati rice 2 tbsp sun­flower oil 3 large red onions, peeled and finely sliced 2 tsp soft brown sugar ½ tsp ground cumin ½ tsp ground cinnamon ½ tsp ground turmeric ½ tsp mild chilli pow­der 400g can green lentils, drained and rinsed Small hand­ful of flat-leaf pars­ley, roughly chopped 2 tbsp unsweet­ened soya yo­ghurt Juice of ¼ un­waxed lemon Gen­er­ous pinch of sea salt flakes

1. In a large saucepan, add the bas­mati rice and cover with cold wa­ter. Bring to the boil over a medium–high heat for 12 min­utes, stir­ring oc­ca­sion­ally, un­til the wa­ter is ab­sorbed and the rice ap­pears fluffy, then set aside. 2. In the mean­time, heat the oil in a large fry­ing pan over a high heat and cook the onions for 5 min­utes, then add the brown sugar and cook for a fur­ther 5 min­utes un­til caramelise­d, stir-

ring fre­quently. 3. Add the cumin, cinnamon, turmeric and chilli pow­der to the onions, then cook for a fur­ther minute. 4. Tip the spiced onions and any re­main­ing oil into the rice, along with the lentils. Re­turn to the heat and stir through for 1 minute. 5. Scat­ter over the pars­ley and di­vide into warmed bowls. Spoon on the soya yo­ghurt, squeeze over the lemon juice and sea­son with sea salt.

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