Brown rice and lentils with caramelised onions

Ingredients

For 1 serving

• Brown rice50 g
• Lentils40 g
• Onion1
• Cumin1 g
• Extra virgin olive oil12 g
• Soy yogurt60 g
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: soy,

Method

1. Bring a pan of salted water with the cumin to the boil. Rinse the lentils in a sieve, picking out any small stones.
2. Add the brown rice and lentils to the boiling water and cook for 35 minutes over medium heat, until both are tender but whole; drain.
3. Meanwhile slice the onion into thin half-moons. Heat the olive oil in a frying pan over low heat, add the onion with a pinch of salt and cook for 20 minutes, stirring often, until soft and a deep golden brown; if it sticks, add a spoonful of water.
4. Chop the parsley. Stir half the onion into the rice and lentils and finish with a grind of black pepper.
5. Serve topped with the remaining onion, the soy yoghurt and the parsley.