100 g Basmati Rice
2 Large Onions, halved and sliced
1 tin cooked Brown Lentils, drained
2 gloves of Garlic, skin on
400 ml Vegetable Stock, boiling
1 1/2 teaspoon ground Cumin
handful Parsley, finely chopped
Soak rice in boiling water for 10 minutes.
Drain water. A
dd rice to pot and cover with boiling stock, approx 2 cm above rice.
Add salt and garlic cloves still in skin.
Simmer until stock has evaporated and you can see little holes have appeared. Add a little drop of water, place clean dish towel over pot, followed by lid.
Remove from heat and leave to steam until tender.
Remove garlic and de-skin. Garlic will be soft.
In meantime, heat oil and fry onion until deeply caramelised. Will be quite sticky and dark.
Add lentils, softened garlic, half the parsley and cumin to onions. Add cooked rice and mix through.
Finish by adding last of parsley as garnish and serve with natural yoghurt and a pinch of cumin.