Egyptian Rice and Lentils

This is a low-cost, nutritious and vegan dish that I first started making when I was at art school. I loved serving this when I had friends coming round. We’ve layered up all the different elements here, and kept it gluten-free, but traditionally the rice and lentils would be mixed up with vermicelli or a macaroni-type pasta, then the rich tomato sauce poured on top. Pile a little heap of fried onions on top for an impressive finishing touch.

Baharat is a Middle Eastern spice blend