Middle Eastern lentils and rice with blackened onions

from the SMH Good Living magazine for 2/6

6 tab olive oil
6 onions, halved and finely sliced
3 garlic cloves, minced
2 tspn ground cumin
1/2 tspn ground cinnamon
1/2 tspn ground allspice
5 cups water or vegetable stock
1 1/2 cups brown lentils, washed and drained
1 cup long grain rice, washed and drained
1 cup plain yoghurt, drained through muslin lined colander for 30 mins
fresh mint sprigs to garnish

heat 2 tabs oil in large saucepan. add ONE onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured.
add water or stock and lentils and bring to the boil. reduce heat to low and simmer for 10-15 mins.
stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice & lentils are tender, about 15 mins. season well with S&P
meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 mins.
arrange rice & lentils on a platter and sprinkle with onion. servew ith yoghurt & mint.

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