Lentils and rice with burnt onions

What you need

• ·150g red lentils
• ·55g basmati rice
• ·200g onions
• ·12g olive oil
• ·8g ground spices (cumin, paprika, turmeric)
• ·80g coconut yoghurt
• ·1 lemons

Method

1. 1The onions are the dish, so give them the time: sliced thin, in the oil, on a medium heat for 25 minutes. They go translucent, then gold, then properly brown.
2. 2Take half out to go on top — those are the crisp ones.
3. 3Lentils, rice and spices into the pan with the remaining onions and twice their volume of water. Lid on, lowest heat, 20 minutes.
4. 4Off the heat, lid on, ten minutes without touching it. This is what makes the rice fluffy rather than wet.
5. 5Fork up, burnt onions over, coconut yoghurt and lemon on the side.

Twenty-five minutes on the onions is not a suggestion. Rushed, this is just lentils and rice.

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