Name: Lentils, Rice & Red Onion Salad
Yield: Serves 6
Ingredients: 5 tablespoons olive oil; 1 small red chilli, seeded and finely chopped; 150 g (5½ oz) plain greek yoghurt; juice of 1½ lemons; 500 g (2⅔ cups) brown lentils; 1 large ripe tomato, peeled and chopped; 750 g (3¾ cups) long-grain rice; 2 red onions, chopped; 2 teaspoons salt; 2 large garlic cloves (1 chopped, the other left whole)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is more or less what they make in Peru: I have just added the yoghurt. The red onion salad gives the lentils such a lift and is also very good served with grilled (broiled) foods. I love this after it has been marinating for a few hours, even overnight, and has taken on a special fuchsia tone.

Ingredients

2 red onions, chopped
2 teaspoons salt
5 tablespoons

Method

Rinse the onions and drain in a fine sieve. Keep about a quarter on one side and put the rest in a bowl. Cover with cold water, sprinkle with the salt and leave for 30 minutes or so.

Heat 3 tablespoons of the oil in a saucepan. Add the handful of onion and the chopped garlic and sauté until golden. Add the tomato and season lightly with salt and pepper. Cook for 5–10 minutes until the t

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