Lebanese lentils, rice, and caramelised onions
serves / 4
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.