Rice with Lentils and Onion

Timing assumes previously cooked rice that has been stored chilled.

• 1 item onion, chopped
• 1 pinch chilli flakes
• 2 cup cooked chilled rice
• 400 g canned lentils, drained
• 4 tbsp halal natural yoghurt for serving, estimated
• 2 tbsp olive oil, estimated

1. Cook onion and chilli in oil until softened and lightly browned.
2. Add rice and lentils and stir until thoroughly hot. Season and serve with yoghurt.

Adapted from Stonesoup by Jules Clancy, page 62.