Dinner recipe
Fragrant vegan basmati rice and green lentils with deeply browned onions, warm spices, parsley, and a lemony chopped salad.
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Ingredients
medium saucepan with lid, large frying pan, mixing bowl, knife, chopping board
Method
Rinse the basmati rice until the water runs nearly clear. Drain the green lentils, thinly slice the onions, grate the garlic, dice the cucumber, halve the cherry tomatoes, chop the parsley, and cut the lemon into wedges.
Put the rice in a saucepan with 500ml water and 0.25 teaspoon salt. Bring to the boil, cover, reduce to the lowest heat, and cook for 12 minutes. Remove from the heat and rest, covered, for 5 minutes.
Heat 3 tablespoons olive oil in a large frying pan over a medium-low heat. Add the onions with 0.25 teaspoon salt and cook for 15 to 18 minutes, stirring often, until deep golden and sweet but not burnt.
Reserve one-third of the onions. Add the garlic, ground cumin, ground coriander, ground cinnamon, and black pepper to the pan for 1 minute. Fold in the green lentils and cook for 3 to 4 minutes until hot and fragrant.
Toss the cucumber, cherry tomatoes, half the parsley, juice from half the lemon, remaining 1 tablespoon olive oil, and remaining 0.25 teaspoon salt in a bowl.
Fluff the rice and fold it gently through the spiced lentils. Divide between bowls, top with the reserved caramelised onions and remaining parsley, and serve the tomato cucumber salad and lemon wedges alongside.
