Step 1 In a bowl cover the basmati rice in water and set aside. Step 2 Dice the onion finely and place in a large pot on medium heat with a drizzle of olive oil, stirring until translucent and cooked. Add lentils and cumin and mix through for 2 minutes on medium heat. Step 3 Then add 4 cups of water, bay leaves and bring to boil for 10 minutes until lentils have absorbed some of the water but not fully cooked. Step 4 Drain the rice and rinse, then add to the pot of lentils with an extra 1 cup of water and salt and stir together. Cover the pot and let it simmer on low-medium heat for an additional 20 minutes until most of the water has been absorbed. Check on the rice and occasionally stir through only if it’s sticking to bottom. Step 5 Once the rice has cooked through, remove from heat and let sit, covered, for an additional 10 minutes, so the rice can steam and absorb the remaining liquid. Step 6 Meanwhile, in a separate pan heat about 1 tbsp of olive oil and add the sliced onion, season well with salt and pepper and cook until caramelised. Step 7 Serve your rice with a topping of caramelised onions, dill, lemon and yoghurt and enjoy!
