serves 6
ingredients
175g/6oz green lentils
200g/7oz basmati rice
4 large red onions, thinly sliced
4 garlic cloves, crushed
250ml/9fl oz olive oil
50g/2oz butter
2 teaspoons ground cinnamon
2 teaspoons sweet smoked
paprika (pimenton dulce)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 spring onions, chopped
salt and freshly ground
black pepper
• Cook the lentils and rice in
separate pans of water until the
grains are just tender, then drain.
• In a heavy pan over a low heat,
very gently sweat the onions and
garlic in the oil and butter for
30 minutes until very soft and
caramelized. Stir in the cinnamon,
paprika, cumin and coriander, and
cook for a further 2 minutes until
the spices are aromatic.
• Combine the onion and spice
mixture with the drained rice and
lentils. Stir in the spring onions,
and season with salt and pepper.
Serve warm.
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