Middle-eastern rice

This cheap and easy rice recipe has onions and fresh parsley to add flavour – while the lentils and poached egg on top make it hearty and filling
Serves: 2
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 2 tbsp olive oil


    • 2 onions, peeled and sliced


    • 100g (3½oz) split red lentils, rinsed


    • 1 tsp caster sugar


    • 2 tsp balsamic vinegar


    • 250g pack steamed brown basmati rice or frozen cooked brown rice


    • Salt and freshly ground black pepper


    • 2 eggs


    • Chopped fresh parsley







    1. Heat the oil in a large frying pan and add the onion. Cook over a low heat for 12-15 mins, stirring, until browned.


    1. Put the lentils in a pan with 300ml (½ pint) cold water, bring to the boil and cook, half-covered, for 10-15 mins until the water is absorbed.


    1. Add the sugar and vinegar to the onion, then turn up the heat and stir in the cooked lentils and rice. Season and heat through while poaching the eggs.


    1. Serve the rice mixture in bowls and put the egg on top. Sprinkle with parsley.




Nutritional information per portion



fat 20.0g saturates 4.0g calories 573(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.