Ingredients
The following ingredients have 4 Servings
- 6 tbsp olive oil
- 6 onions, halved and finely sliced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 5 cups water or vegetable stock
- 1 1/2 cups brown lentils, washed and drained
- 1 cup long grain rice, washed and drained
- 1 cup plain yoghurt, drained through muslin-lined colander for 30 minutes
- Fresh mint sprigs, to garnish
Instruction
- <p>Heat 2 tablespoons oil in large saucepan over medium heat.</p> <p>Add one onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured.</p> <p>Add water (or stock) and lentils and bring to the boil. Reduce heat to low and simmer for 10-15 minutes. Stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice and lentils are tender, about 15 minutes.</p> <p>Season well with salt and pepper.</p> <p>Meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 minutes.</p> <p>Arrange rice and lentils on a platter and sprinkle with caramelised onion. Serve with yoghurt and mint.</p>
