- 150g Sussex Organic Lentils
- 5 onions
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 cinnamon stick
- 2 cloves
- 1 tbsp demerara sugar
- 1 lemon
- 150g white basmati rice
- 150g Greek style yogurt
- A handful of coriander
- 750ml boiling water
- 2 tbsp oil + 3 tbsp oil (optional)
- Sea salt and freshly ground pepper
Prep: 10 mins | Cook: 45 mins
1. Fill and boil your kettle. Tip the lentils into small pan and add 300ml boiling water. Bring to the boil, then cover with a lid, turn the heat down and simmer on a low heat for 20 mins. When cooked, drain the lentils.
2. Meanwhile, peel and thinly slice the onions and garlic. Pour 2 tbsp olive oil into a large pan and warm it on a medium heat. Add the onions into the pan with a pinch of salt and pepper. Fry for 20 mins, stirring occasionally, till golden and soft. When the onions have cooked, scoop half out onto a plate and set aside.
3. Stir 1 tsp each cumin seeds, ground coriander and turmeric into the pan. Add the cinnamon stick, cloves and 1 tbsp demerara sugar. Grate in the lemon zest. Fry for 1-2 mins till the onions smell aromatic.
4. Add the rice and lentils to the pan. Pour in 350ml boiling water and give everything a good stir. Bring to the boil, pop a lid on the pan and cook for 15 mins. When cooked, take the pan off the heat and set aside for 5-10 mins to steam.
5. Just before serving, stir the reserved onions through the rice and lentils. Have a taste and add more salt or pepper if needed. Serve topped with dollops of yogurt and coriander leaves, with wedges of lemon on the side.
6. A crisp finish^
This dish is traditionally topped with crispy pan-fried onions. To give your caramelised onions that extra crunch, just before serving warm 3 tbsp olive oil in a frying pan on a high heat. Add the reserved fried onions and sizzle for 4-5 mins, stirring frequently, till brown and crispy. Scoop them into a bowl lined with kitchen paper to drain, then spoon the onions over the rice and lentils to serve.