Lentil and rice bowl with crispy onions

Method

1. Peel the onions, halve them and slice them as thinly as you can. Warm the olive oil in a large frying pan over a medium heat and add the onions with a pinch of salt.
2. Fry the onions for 20 to 25 minutes, stirring every few minutes, until deep brown and crisp at the edges. Lower the heat if they darken too fast, and stir more often near the end.
3. While the onions cook, rinse the rice in a sieve and add it to a pan with the cumin, 300 ml of water and a pinch of salt. Bring to the boil, cover, turn the heat low and cook for 12 minutes. Then leave it off the heat, lid on, for 5 minutes.
4. Grate or finely dice the cucumber and chop the mint leaves. Stir both into the coconut yogurt with the juice of half the lemon and a pinch of salt.
5. Drain and rinse the green lentils. Fold them into the rice with half the onions, cover and warm over a low heat for 3 minutes, until hot through.
6. Spoon into bowls and pile the rest of the onions on top. Serve with the cucumber and mint yogurt, and the remaining lemon in wedges.

Tip Keep an eye on the onions towards the end, as they go from brown to bitter fast. Spread leftovers on a tray to keep them crisp.

Photo made with AI.

From Nosha · nosha.app