One-pot spiced lentils and rice

Step 1/6

• 1 red onions
• olive oil

• 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

• ½ red onions
• 1 cloves garlic
• 100 g lentils
• 425 ml water

• Topf
• knife
• cutting board

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
• 62½ g smoked bacon
• parsley
• chives

• frying pan

Meanwhile, add chickpeas, bacon and chopped herbs to the onions. Stir well and let cook through on low heat.

Step 4/6

• 100 g rice
• ¾ sheets bay leaves
• 1 tsp ground cumin
• ⅜ tsp ground cinnamon
• ¾ tsp sweet paprika powder
• ¾ tsp ground ginger
• ¾ tsp curry powder
• pepper

• pot
• spatula

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
• ¼ crème fraîche
• ⅛ lemon

• bowl
• fork

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!