Whole Spice, Crispy Onion and Lentil Rice

WITH THEIR UNIQUE PEPPERY FLAVOUR, PUY LENTILS MAKE THIS RICE DISH FABULOUS. THE SHAPE OF THE PUY LENTILS HOLDS DURING COOKING AND COMBINES SUPERBLY WITH THE SPICES. MAKE SURE THE LENTILS ARE COOKED AL DENTE.

SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 20–25 MINUTES

FRESH

1cm piece ginger, peeled and finely grated

1 quantity cooked Simple Plain Rice

SPICES

1 black cardamom pod

½ teaspoon grated nutmeg

1cm piece cassia or cinnamon stick

2 cloves

½ teaspoon ground turmeric

PANTRY/LARDER

200g Puy lentils (or tiny blue-green lentils), thoroughly washed

200ml chicken or vegetable stock

1½ teaspoons ghee or butter

¼ teaspoon salt (optional)

GARNISH

Crispy Ginger, Onion and Garlic

4–5 coriander sprigs, roughly torn

1. In a medium saucepan over a medium heat, mix the lentils, stock, black cardamom pod, nutmeg, cassia or cinnamon stick, cloves and turmeric together and bring to the boil. Gently stir once, cover with a lid and reduce the heat to low.

2. Simmer for about 20–25 minutes. The lentils should be al dente and not mushy. Once cooked, stir in the grated ginger and ghee or butter and salt, if using, then mix together gently with the cooked rice.

3. Garnish with Crispy Ginger, Onion and Garlic and the torn coriander.