Warm lentil and rice salad
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Ingredients:
* 1 cup brown lentils
* 1 cup basmati rice
* 4 large red onions, finely sliced
* 4 cloves garlic, crushed
* 1 cup olive oil
* 50 g butter
* 2 teaspoons ground cinnamon
* 2 teaspoons ground sweet paprika
* 2 teaspoons ground cumin
* 2 teaspooons ground coriander
* 3 spring onions, chopped ground pepper
Preparation:
Cook lentils and rice in separate pans of water until grains are just tender; drain. Cook the onions and garlic in oil and butter for 30 minutes, on low heat until very soft. Stir in cinnamon, paprika, cumin and coriander and cook for a few minutes longer. Combine onion and spice mÍxture with well-drained rice and lentils. Stir in chopped spring onions until combined and add ground pepper, to taste. Serve warm.
HINTS Do not use red lentils, which become mushy very quickly and do not retain their shape. It is not necessary to soak lentils prior to cooking but do rinse them thorougly.
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