I love rice and I love lentils. The two together is a perfect combination. Add in some spices, a slow cooked caramelised onion and a touch of sweetness and it makes the perfect accompaniment. Serve it with roasted spicy chicken thighs, a veggie curry or on its own with more caramelised onions and a 7 minute egg.
For 4 as an accompaniment or 2 as a main you’ll need
A cup of rice
Half a cup of green lentils cooked to yield about a cup of lentils
One onion sliced finely
3 or 4 chopped dates (you could sub dried prunes or apricots)
A handful of raisins
Half a tablespoon of ground cumin
A bay leaf
A few strands of saffron
2 cups of chicken stock (light)
1 tbs of olive oil
Salt & pepper
Fry the finely sliced onion in the tablespoon of olive oil until soft and slightly caramelised. It helps if you add a sprinkle of salt and then put the lid on so it sweats and goes soft with burning.
Add the ground cumin and stir for a few seconds then add the chopped dates and the raisins and stir for a few more seconds. Add the rice and stir until coated with oil.
Crush the saffron threads to a powder in a pestle and morter and add some of the chicken stock. Combine with the rest of the stock and then add to the rice along with the lentils and bay leaf.
Season well with salt and pepper, bring to the boil and then pop a lid on and turn down to the very lowest you can. Set the timer for 12 minutes. When the 12 minutes is up turn off the heat and leave untouched for another 10 minutes.
Take the lid off and fluff up with a fork.
Et voila! Bon appetit!
