Spiced Lentils and Rice with Melted Cheese and Fried Onions

2 and 1/2 - Tablespoons Olive Oil
4 cloves Garlic, minced
2 Teaspoons Cumin Powder
2 Tablespoons Tomato Paste
1 Cup uncooked Basmati Rice (brown)
1 Cup Red Split Lentils - dry measure
1/2 Teaspoon Sea Salt or Fine Salt
1/2 Teaspoon Black Pepper (Ground)
1 Large Raw Onion
4 Ounces Mozzarella Cheese, Part Skim
4 Cups Boiling Hot Cooking Water

Heat a large, heavy-based saucepan over a medium heat, and add 1.5 Tablespoons of the Olive Oil. Add the garlic and fry until starting to golden brown. Add the tomato paste, cumin, rice and lentils and stir. Stir in the boiling water and add salt and pepper to taste. Cover, rediuce the heat to the lowest possible simmer, and cook for 20 minutes. By this time most of the water may have been absorbed, so add a little more if it seems dry (check bottom that lentils and rice are not sticking). Cook for another 20-25 minutes, until the lentils are collapsed and the rice is very soft.

Meanwhile, heat the remaining 1 Tablespoon of Olive Oil in a small frying pan over a low heat. Add the onion and fry slowly until very soft and golden. When the lentils and rice are nearly cooked but could still need about 5 minutes to finish (check that they are not burning on the bottom), scatter the fried onions over the top. Place slices or shreds of mozarella cheese over the onions and rice lentil mix.

Cover with a lid. Let the cheese melt. Serve hot, with a spatula or large spoon.

Serving Size: Makes 4 Main Dish Plate Servings

Number of Servings: 4

Recipe submitted by SparkPeople user FRENCHYLOEB.