INGREDIENTS:
- 2–3 large red onions
- 200 g green lentils
- 100 g basmati rice
- 2 (red) bell peppers
- 2 garlic cloves
- 1 tbsp olive oil
- salt
- ground caraway seeds
Dressing:
- 2 tbsp lemon juice
- 1 tbsp olive oil
METHOD:
Soak the lentils overnight, then drain and boil them in fresh water. Salt the lentils just before their cooking is complete. Drain and cover them to keep them warm. Cook the rice at the same time, then drain it and pour cold water over it so it stops cooking. Peel the onions, cut them in half and slice thinly. Cut the bell peppers into strips. Finely chop the garlic. Heat the oil in a pan and add the onions and bell peppers. Stir regularly while sautéing until the onions are sweated and the peppers are soft. Add the garlic, salt and ground caraway seeds. Cook for another minute. Mix the lentils, rice, vegetables and dressing in a bowl and garnish with slices of red onion.
