75 g basmati rice
2 large onions, halved and sliced
100 g puy lentils
2 whole garlic cloves, skin on
200 ml light chicken stock, boiled
1½ tsp ground cumin
1 bunch parsley, finely chopped
natural yoghurt, to serve
- Put the basmati in a bowl, pour over boiling water from a kettle and leave to soak.
- Heat 2 tbsp olive oil in a large non-stick frying pan. Add the onions and a large pinch of salt. Cook, stirring now and again until golden brown and caramelized (you can leave them cooking while you get on with the lentils).
- Put the lentils in a pan of cold water with the garlic, bring to a simmer and cook for 20 minutes. Drain then tip back into a clean pan.
- Drain the rice and add to the lentil pan with half the caramelized onions and the garlic squeezed out of its skin.
- Add the chicken stock and cumin with ½ tsp salt then bring everything to a simmer. Cook gently with a lid on for about 12-15 minutes, or until all the stock is absorbed and the rice is tender. Stir through the parsley and serve topped with the rest of the onions and some natural yoghurt sprinkled with ground cumin.