Lentil & rice salad
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.