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Ingredients
Warm lentil and rice salad
1 cup brown lentils
1 cup Basmati rice
4 large red onions, finely sliced
4 cloves garlic, crushed
1 cup olive oil
50 g butter
2 teaspoons ground cinnamon
2 teaspoons ground sweet paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 spring onions, chopped
ground pepper
Method
1. Cook lentils and rice in separate pans of water until grains are just tender; drain.
2. Cook the onions and garlic in oil and butter for 30 minutes, on low heat until very soft.
3. Stir in cinnamon, paprika, cumin and coriander and cook for a few minutes longer.
4. Combine onion and spice mixture with -well-drained rice and lentils. Stir in chopped spring onions until combined and add ground pepper, to taste. Serve warm.
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