5 onions, peeled and thinly sliced

250g green or brown lentils

250g rice

2 tbsp olive oil

1 tbsp cumin seeds

1 tbsp coriander seeds

1 tsp cinnamon

1 tsp turmeric

freshly ground pepper

salt

500g water

spring onions, chopped

fresh herbs, chopped – coriander, mint, parsley

Step 1

Heat 1 tbsp olive oil in a large saucepan. When hot, add the finely sliced onions. Fry on a medium heat for 5-10 minutes until the onion takes on a nice, golden-brown colour and turns crispy. Transfer the onion to a colander and sprinkle with salt.

Step 2

Place the lentils in a small saucepan, cover with water, bring to a boil, and cook for 12-15 minutes, or until the lentils have softened but still have a little bite. Drain into a colander.

Step 3

Using the saucepan in which you fried the onions, dry-fry the cumin and coriander seeds for around 2 minutes, until they release their aromas. Add the rice, 1 tbsp olive oil, cinnamon, turmeric, salt, and plenty of black pepper. Stir to coat the rice with oil, then add the cooked lentils and water. Bring to a boil, cover and simmer on a very low heat for 15 minutes.

Step 4

Place the rice and lentils into a large mixing bowl. Add half of the fried onion and stir gently. Place in a serving bowl, top with the rest of the onion and garnish with the fresh herbs and chopped spring onions.

Note:

When we prepare this dish for 500 people, we cook the rice and lentils separately in the oven and then mix them with the fried onions, spices and fresh herbs before serving.