| 4 | red onions |
| canned chickpea | |
| 250 g | smoked bacon |
| parsley | |
| chives | |
| 2 | red onions |
| 4 cloves | garlic |
| 400 g | lentils |
| 400 g | rice |
| 3 sheets | bay leaves |
| 4 tsp | ground cumin |
| 1½ tsp | ground cinnamon |
| 3 tsp | sweet paprika powder |
| 3 tsp | ground ginger |
| 3 tsp | curry powder |
| salt | |
| pepper | |
| 1700 ml | water |
| olive oil | |
| 1 | crème fraîche |
| ½ | lemon |
To make the onion, bacon, and chickpea topping, first slice the some of the onions, heat olive oil in a frying pan and sauté slowly over low heat, until very soft.
Next, finely chop remaining onions, along with garlic. Heat olive oil in a pot and sauté for approx. 5 min. Add the lentils and water. Bring to a boil, then reduce heat and let cook for 10 min. with the lid on.
Meanwhile, add chickpeas, bacon and chopped herbs to the onions. Stir well and let cook through on low heat.
After the lentils have simmered for 10 min., add rice and spices, and stir well. Let cook, without a lid, for 15 min. over medium heat until the rice and cooked and the water has evaporated.
In the meantime, juice lemon, add to the creme fraîche, and season with salt. Mix well.
To serve, top the rice and lentils with the onion mixture, spoon on creme fraîche, and garnish with chopped parsley. Enjoy!
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