When the Beloved and I were first married, I used to make this a lot, as it was quick and cheap. Times have changed, and my repertoire is decidedly bigger than it once was. I decided to make it on a whim tonight since I had all the ingredients on hand, and it's nice to come back to an old favourite once in awhile. If you fry off the spices and onion for a minute, you can throw the rest into a rice or slow cooker.
2 cups long grain rice
1 cup cooked brown lentils
1 onion diced
1 cup chopped greens (I used kale as that's what's in my garden at the moment)
1 tsp tumeric
2 teaspoons crushed coriander seeds
2 teaspoons cumin seeds
2 garlic cloves, finely chopped
1/4 teaspoon hot chilli powder (less if you can't handle spicy)
juice of 1 lemon
chicken style stock
vegan sour cream or natural yoghurt to serve
For the flatbread
2 cups bakers flour
1 tsp yeast
1 tsp sugar
1/2 tsp salt
1 tsp cumin seeds
1 tablespoon oil
Saute onion, garlic, and spices until fragrant and onion is soft.
Bring 4 cups water to the boil, and add stock and rice. Bring to boil and add lentils, onions, and spices.
Simmer until rice has absorbed all the water and fluff up with a fork. Drizzle with lemon juice and olive oil. Serve with sour cream/yoghurt, and fresh chopped mint.
For the flatbread, combine all ingredients and add water until you have a firm dough. Knead for a minute or two, then pinch off golf ball sized pieces and roll out very thin, dusting with flour to stop it sticking.
On a hotplate, drizzle a little oil, and when it begins to smoke, drop a rolled out dough piece, flipping over when the bread begins to puff, and cook the other side. They cook very quickly, less than a minute a side.