Serves 4 / Gluten-free, Vegan
INGREDIENTS
115 g (½ cup) black (beluga) lentils, rinsed well
60 ml (¼ cup) olive oil
4 cloves garlic, finely chopped
250 g tomatoes (I like to use cherry), finely chopped
340 g (1 cup) white basmati rice, rinsed + drained well
750 ml (3 cups) water
coriander (cilantro) leaves, roughly chopped, to serve
Caramelised onions
2 tablespoons olive oil
3 onions, finely sliced
fine salt, to taste
METHOD
Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15-20 minutes, or until just tender. Drain and set aside.
Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3-4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt. Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.
To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20-25 minutes or until deeply golden, taking care in the final 5-10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.
When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.
Recipe extracted from My Darling Lemon Thyme Every Day by Emma Galloway.
Published by HarperCollins New Zealand, 2021. Hardcover, $60.
Related Stories
Beetroot Avo Mud Cake, Peanut Butter and Raspberries
This Beetroot Avo Mud Cake with Peanut Butter and Raspberries by Two Raw Sisters is a luscious mud cake, topped with a rich peanut shell and tangy fruit.
Out Now
Twenty-Sixth Edition
Our beautiful Takurua Winter 2026 Edition is out now.