Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 125 g lentils, brown
- 220 g basmati
- 4 large onion (s), red, thinly sliced.
- 4 clove (s) garlic, crushed
- 250 ml olive oil
- 50 g butter
- 2 teaspoons ground cinnamon
- 2 teaspoons paprika powder, noble sweet
- 2 teaspoons ground cumin
- 2 teaspoons coriander, ground
- 3 spring onion (s)
- Ground pepper
Print Recipe
Pin Recipe Instructions
- Cook the lentils and rice separately in water until just soft, then drain.
- Cook the onions and garlic in oil and butter over a low heat for 30 minutes until very soft.
- Stir in the cinnamon, paprika, cumin and coriander and cook again for a few minutes.
- Mix the onion spice mixture with the well-drained rice and lentils. Stir in chopped green onions and add pepper to taste.
- Serve warm.
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