- serves 6 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 1½ cups dried brown lentils
- 5 cups vegetable stock (or water)
- 1½ tsp salt
- ½ tsp baharat spice blend
- ⅓ cup olive oil, plus extra to serve
- ⅓ cup vegetable oil
- 3 brown onions, thinly sliced
- 1 cup basmati rice
- Shredded salad, lemon cheeks, thick yoghurt, to serve
Instructions
- Place the lentils in a large saucepan with 4 cups of stock (or water), salt and baharat. Bring to the boil and cook for 15 minutes.
- While the lentils cook, caramelise the onions. Heat the olive oil and vegetable oil in a large frying pan over medium heat. Add the onions and cook for about 10 minutes until soft and a deep golden-brown.
- Add the rice, ¾ of the caramelised onions and the remaining 1 cup of stock (or water) to the lentils. Set aside the remaining onions for garnish.
- Cover and simmer on low heat for 15 minutes, or until the rice is tender. (Tip: Turn off the heat after 10 minutes and let the steam finish cooking the rice with the lid on.)
- Serve warm, topped with the reserved caramelised onions. Serve with salad, lemon, olive oil and yoghurt on the side.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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