Lentil Rice with Crispy Onions

Ingredients

• 250 g basmati rice
• 1 × 400 g tin brown lentils, drained
• 2 onions, thinly sliced
• 2 tbsp olive oil
• ½ tsp cumin
• 550 ml vegetable stock

How to make it

1. Fry onions slowly in oil until deep golden; remove half.
2. Add rice and cumin to the pan, then stock. Cover and simmer 12 minutes.
3. Fold in lentils, heat 3 minutes and top with reserved onions.