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Claudia Roden's lentils and rice with dates and caramelised onions
Serves 4-6 Starters and mains
Ingredients
- 2 large onions, halved and thickly sliced
- 6tbsp olive oil
- 180g brown or green lentils, rinsed
- 200g basmati rice, rinsed
- 1tsp ground cinnamon
- ¼tsp ground allspice
- 12 pitted soft dried dates, such as Medjool, coarsely chopped
To serve (optional)
- 250g halloumi cheese, cut into 8 slices
- 1 lemon, cut into wedges
- labneh or 450g Greek-style yoghurt mixed with salt and 1 crushed garlic clove
- spicy tomato ‘jam’
- cucumber and tomato salad
Method
In a wide frying pan, fry the onions in 2tbsp of the oil, over a low heat, stirring often. When the onions are very soft continue to cook, over a medium heat, for around 25 minutes until they are really dark brown but not black or burned.
Meanwhile, bring about 1.8 litres of water to the boil and add the lentils. Simmer for 10 minutes, then season with salt and add the rice, the cinnamon and allspice, and cook for 10–15 minutes until the rice and lentils are tender.
Drain, then pour the lentils and rice into a wide serving dish. Season with salt and pepper to taste, then add the dates and the remaining oil.
Mix very gently, turning over with a spatula, so as not to break the grains of rice. Serve warm or at room temperature, with the caramelised onions sprinkled over.
Make a heartier dish, if you like, by serving with any or all of the optional accompaniments. If using halloumi, just before serving, cook the slices on an oiled griddle pan or in a non-stick frying pan over medium–high heat until browned on both sides, so that the cheese is still very hot and soft.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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