(makes four main meals worth)
Preparation Time: 15 mins Cooking Time: 35 mins (unless you’re using leftover rice and lentils)
You will need: 200g puy lentils (or you could use those ones that are already cooked in a packet) 1 bay leaf 150g basmati rice a handful of sultanas a big knob of butter sunflower oil 3 white onions, peeled and thinly sliced 1 tsp ground cinnamon 1 tsp ground cumin a dollop of yoghurt fresh mint, shredded a handful of walnuts, toasted (or any nuts would be nice actually)
Cover the lentils with cold water and bring to the boil (with the bay leaf) and simmer for 15-20 mins until they are just cooked but still have bite.
In the meantime, place the rice in a pan with 360ml cold water. Bring to the boil, then turn the heat down to low, put a lid on and simmer for 20 mins. You should end up with perfect rice. Throw in the sultanas once it’s cooked, so they plump up a little.
In a frying pan, melt the butter and sunflower oil. Add the sliced onions, with a big pinch of salt and sugar and cook slowly for 20-25 mins. Make sure they don’t stick, but soften.
Drain the lentils and fluff the rice with a fork. Leave to cool a little. Add the cumin and cinnamon to the onions and turn up the heat to colour them for 10 mins or so. Add the lentils and rice and mix together gently.
Mix the yoghurt with the mint. Serve in a nice bowl, with a dollop of yoghurt on top and toasted walnuts scattered over.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!