Lentil and rice bowl with caramelised onions

Ingredients

For 1 serving

• Basmati rice50 g
• Cooked lentils150 g
• Onion120 g
• Extra virgin olive oil10 g
• Cumin1 teaspoon
• Cucumber80 g
• Tomatoes100 g
• Soy yogurt60 g
• Parsley5 g
• Saltto taste

Contains: soy,

Method

1. Peel the onion and slice it into thin half-moons. Heat the 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, deep brown and sweet; if it catches, add a spoonful of water.
2. Meanwhile, bring a pan of water to the boil and salt it. Rinse the basmati rice, cook it for 12 minutes until tender but separate, and drain.
3. Drain the cooked lentils and rinse them under running water.
4. Take half the onions out of the pan and set aside. In the same pan, combine the rice, lentils and cumin and heat over medium heat for 2 minutes, stirring, until everything is hot and fragrant.
5. Wash the cucumber and tomatoes, cut them into roughly 1 cm cubes, chop the parsley and mix everything with a pinch of salt.
6. Serve the rice and lentils in a bowl topped with the reserved onions, with the cucumber and tomato salad and the soy yoghurt alongside.