Middle Eastern rice with feta

Serves 4

Prepare 15 minutes

Cook 35 minutes

1.5 tbsp veg oil

3 onions, sliced

150g brown basmati rice

10g butter

0.5 tsp ground cinnamon

0.5 tsp ground cumin

400g can lentils, drained and rinsed (200g dry)

0.5 lemon zet and juice

large handful flat leaf parsley, chopped

large handful mint leaves, clopped

100g feta, crumbled

Tomato Sauce

1 tsp vegetable oil

2 garlic cloves, sliced

0.5 tsp fennel seeds

400g chopped toms

pinch chilli flakes

1 tsp honey

1. Heat oil in large frying pan over a medium-high heat. Add the onions, season with salt and cook for 30 minutes, stirring regularly, until soft. Meanwhile cook the basmati rice according to pack instructions. Drain and set aside
2. For the tomato sauce, heat oil in a pan over medium heat. Add the garlic and fennel seeds, then fry for just one minute or until turning golden. Add the tomatoes chilli flakes and honey.
3. Once the onions are golden, add the butter to the pan with the spices, cook for 2 minutes. Add the rice and lentils, stir until warm than season. Cool slightly then toss the lemon zest and juice through the rice with the herbs. Transfer to serving dish and top with tomato sauce and feta just before serving.