Ingredients
1 cup green lentils
1.5 cups Basmati rice
1 large red onion (or 2 medium)
Cumin, salt, pepper
Corn or canola oil
Preparation
Step 1:
Wash rice well in cold water, then soak in fresh cold water for at least 20 minutes.
Step 2:
Dice onion and sauté in canola or corn oil at medium high. Important: onion should be sautéed until dark brown and caramelized.
Step 3:
Wash lentils, then bring to a boil in plenty of water. Boil for at least 10 minutes, then discard water, and bring to a simmer again in 2 cups of fresh water until lentils are tender but not soggy.
Step 4:
Add a few spoons of the liquid from the simmering lentils to the onions, and mash until onion forms a paste. Add onion paste to lentils in pot, mix well. Add generous amounts of cumin, salt and pepper, and leave to simmer for 2 minutes.
Step 5:
Drain rice and add to lentils, mix gently. Cover pot and reduce heat to minimum - you may need to add some water at this point if all has been absorbed. Cook for approx 10 minutes, or until rice is tender.
Serve with greek yogurt and a green salad.
Note: The proportion of rice to lentils may be varied according to preference.
