Step 1/6
- knife
- cutting board
- frying pan
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.
Step 2/6
- 2 red onions
- 4 cloves garlic
- 400 g lentils
- 1700 ml water
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.
Step 3/6
- canned chickpea
- 250 g smoked bacon
- parsley
- chives
Meanwhile, add chickpeas, bacon and chopped herbs to the onions. Stir well and let cook through on low heat.
Step 4/6
- 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
- pepper
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.
Step 5/6
- salt
- 1 crème fraîche
- ½ lemon
In the meantime, juice lemon, add to the creme fraîche, and season with salt. Mix well.
Step 6/6
To serve, top the rice and lentils with the onion mixture, spoon on creme fraîche, and garnish with chopped parsley. Enjoy!