Simple winter-warming food at its finest, and a great vegetarian option. This rice dish may be rich in carbs, but the lentils are packed with iron, protein, fibre and folate.
Serves 2
100g green or brown lentils
60g long-grain white rice
1 large onion, finely sliced
A little olive oil
1 tsp tomato purée (salt-free)
Salt and freshly ground black pepper
Lemon juice, to taste
Greek yoghurt or crumbled feta, to serve
Finely chopped mint or parsley, to serve
Method
1 Soak lentils overnight if required.
2 Soak rice in cold water for 20 mins, drain, then rinse twice in fresh water.
3 Cook onion in oil over a medium heat for 15 mins, stirring, until golden. Take out half the onions and set aside. Add the tomato purée and cook, stirring, for 3 mins. Add the lentils and enough hot water to just cover them. Bring to a simmer and cook for 20-40 mins, until tender (add more water if necessary).
4 Add the rice and a little more water if it seems dry. Cook for 10 mins, stirring occasionally, until tender. Season to taste with salt, pepper and lemon juice. Serve scattered with the reserved onions (reheat them if necessary), some yoghurt or feta, and the fresh herbs.
Rice with lentils and crispy onions, from The Islands Of Greece by Rebecca Seal (Hardie Grant, £25). Photography by Steven Joyce.