Gluten-free, Vegan and full of lentil goodness. A quick recipe ready under half an hour, when using cooked brown Basmati rice and canned lentils.
In a deep pot, add the oil and onions. Cook on slow heat until the onions start to caramelise. Add a tablespoon of water if the onions start to stick to the bottom of the pan.
Add the cumin seed powder and mix well.
Mix in the lentils and add 1/2 a cup of water. Cook until the mixture starts to thicken.
Toss in the cooked rice on top of the lentils and drizzle water down the side and cover. Cook until the water dries up.
Serve hot garnished with chopped greens, if desired.