Tomato Pilaf With Black Lentils & Caramelised Onion

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.