Egyptian Lentils and Rice

A sweet and comforting meal, this is a great dish to make in bulk and put some in the freezer. Add any other vegetables you like, such as finely diced carrot and baby peas.

250g puy (french green) lentils, cooked until tender, drained and rinsed
1 teaspoon butter
1 teaspoon olive oil
200g basmati rice
100g rice vermicelli
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
200g frozen spinach
500ml chicken stock
tomato sauce:
2 cloves garlic, crushed
1 small red chilli, finely diced
1 x 400g tin tomatoes
1 teaspoon ground cumin
1 large brown onion, to serve
yoghurt, to serve (optional)

Heat butter and olive oil in a large pan and add rice and vermicelli. Stir until well coated and add spices.  Continue to stir until starting to brown, then add spinach and stock.  Bring to the boil, then reduce to very low heat and cover with a tight lid, and leave for 20 minutes until all liquid is absorbed.  If using an electric hob, turn heat off.  Stir through lentils.

Meanwhile, heat sauce ingredients and simmer until reduced and thick (about 20 minutes).

Halve and slice the brown onion, and cook in a little oil over low heat until soft, then increase heat until onion is caramelised, brown and crispy.

Season rice and lentils and serve with a dollop of tomato sauce and fried onions and a spoon of plain yoghurt if desired.

Serves 4.