Ingredients

6 tbsp olive oil
1 large onion, sliced into rings
1 ½ cups uncooked green lentils
¾ cup uncooked white rice
¼ cup plain yoghurt
1 tbsp cumin
Salt and pepper to taste

Method

Heat the olive oil in a large skillet. Fry the onions for about 10 minutes over a medium heat until brown. Remove from heat and set aside.

Place the lentils in a medium saucepan and cover with salted water. Boil, then reduce heat and simmer for about 15 minutes.

Stir rice and enough water to cover into the saucepan with the lentils. Add salt, pepper and cumin. Cover and continue to simmer 15 to 20 minutes, until rice and lentils are tender.

Mix half the onions into the mixture. Top with yoghurt and remaining onions and serve.