Heat a thin layer of oil in a large saucepan. Sauté the onion until soft. Add the garlic, chillies and spices. Add the vegetables and stir well.Spoon the lentils onto the vegetables and then cover with the rice. Pour in the stock. Bring to the boil. Reduce the heat to a simmer. Cover with a lid and simmer for 15 to 20 minutes until the rice is tender. Serve with yoghurt mixed with freshly chopped coriander.Text and image: IdeasmagazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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