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<\/a><\/p>\nServes 4 as a meal<\/p>\n
Ingredients<\/p>\n
- \n
- 1’cup about 200 grams puy Lentils or green Lentils soaked for 30 minutes in warm water<\/li>\n
- 1 cup brown basmati rice or white rice if you prefer soaked for 30 minutes after rinsing<\/li>\n
- 6-7 small to medium young onions halved, keeping the ends intact<\/li>\n
- 1 teaspoon ground cumin<\/li>\n
- 1 teaspoon ground coriander<\/li>\n
- 1\/4’teaspoon turmeric<\/li>\n
- 1\/2 ‘teaspoon ground cinnamon<\/li>\n
- 1\/4’teaspoon ground nutmeg or allspice<\/li>\n
- zest of one lemon<\/li>\n
- 11\/2 \u00a0cups of water or veggie broth<\/li>\n
- sea salt<\/li>\n
- freshly ground black pepper<\/li>\n
- 2-3 tablespoons olive oil<\/li>\n<\/ul>\n
Method<\/p>\n
- \n
- Cut the onions in half, trim a bit so it can make astable base, but keep the ends intact.<\/li>\n
- In a skillet warm half the oil. Place the onions cut side down and and let it sear for 3-4 minutes on medium heat till slightly carememlized. Now gently flip them over and do the same. When both side have caremelized remove them and set them on a plate.<\/li>\n
- In the same pan heat the remaining oil. And heat the pan to a low. Add all the spices, lemon zest and stir fry for a minute. Season with salt and pepper. Add the rice and lentils and gently fry so the spice coated the rice n Lentils.<\/li>\n
- Add the water and broth, bring it to a boil and drop the heat to a gentle simmer. Let the rice cook for 10-12 minutes. This will depend on the age of rice, so use your normal cooking times.<\/li>\n
- Place the onions on top of the rice and let it finish cooking in the redidual heat.<\/li>\n
- Serve with tatziki or plain yogurt. This also goes very well with a vegetable curry.<\/li>\n<\/ol>\n