Lentil & rice salad







Cook Time

35-40 Min


  • 175g/6oz green lentils
  • 200g/7oz basmati rice
  • 4 large red onions, thinly sliced
  • 4 garlic cloves, crushed
  • 250ml/9fl oz olive oil
  • 50g/2oz butter
  • 2 teaspoons ground cinnamon
  • 2 teaspoons sweet smoked paprika (pimenton dulce)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 spring onions, chopped
  • salt and freshly ground black pepper
  • Cook the lentils and rice in separate pans of water until the grains are just tender, then drain.
  • In a heavy pan over a low heat, very gently sweat the onions and garlic in the oil and butter for 30 minutes until very soft and caramelized. Stir in the cinnamon, paprika, cumin and coriander, and cook for a further 2 minutes until the spices are aromatic.
  • Combine the onion and spice mixture with the drained rice and lentils. Stir in the spring onions, and season with salt and pepper. Serve warm.
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