This cheap and easy rice recipe has onions and fresh parsley to add flavour – while the lentils and poached egg on top make it hearty and filling
- 2 tbsp olive oil
- 2 onions, peeled and sliced
- 100g (3½oz) split red lentils, rinsed
- 1 tsp caster sugar
- 2 tsp balsamic vinegar
- 250g pack steamed brown basmati rice or frozen cooked brown rice
- Salt and freshly ground black pepper
- 2 eggs
- Chopped fresh parsley
Heat the oil in a large frying pan and add the onion. Cook over a low heat for 12-15 mins, stirring, until browned.
Put the lentils in a pan with 300ml (½ pint) cold water, bring to the boil and cook, half-covered, for 10-15 mins until the water is absorbed.
Add the sugar and vinegar to the onion, then turn up the heat and stir in the cooked lentils and rice. Season and heat through while poaching the eggs.
Serve the rice mixture in bowls and put the egg on top. Sprinkle with parsley.
Top tip for making Middle-eastern rice
If you don't have ready cooked brown rice, put 150g (5oz) rinsed brown rice in a pan with 300ml (½ pint) water, bring to the boil, then simmer for 20-25 mins until rice is tender.