For the lentil
2 and ½ cups water (625ml)
1 cinnamon stick
1 bay leaf
Salt to taste
1/3 cup lentils (65g)
For the rice
½ teaspoon cinnamon powder (1.3g)
1 teaspoon cumin powder (2.6g)
2 tablespoons of Soya Soya Oil (30ml)
1 chopped onion
3 cloves of garlic, minced
½ cup white rice (100g)
½ and 1/3 cup water (210ml)
Salt to taste
Ground pepper to taste
1 bay leaf
Parsley to taste
To finish
2 onions in thin strips
1 cup wheat flour (120g)
1 unit of Soya Soya Oil
For the lentils
Rinse the lentils under running water. In a saucepan, heat the water and add the cinnamon, bay leaf and salt. As soon as it boils, add the lentils and cook for about 10 to 12 minutes, keeping them still firm. Turn off the heat, drain the lentils and set aside.
For the rice
In a heated pan, sauté the cinnamon and cumin with the oil. Add the onion and garlic. When golden, add the rice and mix until well incorporated. Add the water, salt, pepper and bay leaf.
Add the lentils to finish cooking along with the rice and keep on a medium heat until the water is dry. If necessary, add more water and adjust the salt. Turn off the heat and stir in the chopped parsley.
Finishing
Dip the onion in the flour seasoned with salt.
In a pan, heat the oil to 160°C and fry the onions until golden brown. Finish on top of the rice and lentils.
No more.
