125 g (4 oz) green or brown lentils, rinsed and drained
3 tablespoons olive oil
75 g (3 oz) vermicelli
200 g (7 oz) long-grain rice
400 ml (14 fl oz) hot chicken stock
2 large onions, thinly sliced
3 garlic cloves, crushed
1/4 teaspoon dried chilli flakes
1 teaspoon ground cumin
400 ml (14 fl oz) passata
salt and pepper
chopped coriander leaves, to garnish
Cook the lentils in a saucepan of simmering water for 25 minutes or according to the pack instructions, then drain.
Meanwhile, heat 1 tablespoon of the oil in a saucepan. Break the vermicelli into small strips about 2 cm (3/4 inch) long. Add to the pan and cook for a couple of minutes until beginning to colour. Add the rice, stir and then pour over the stock.
Bring to the boil, then reduce the heat and simmer for about 10 minutes or until the stock has nearly boiled away. Reduce the heat to its lowest setting, cover with a lid and leave for 5 minutes or until the rice is cooked through.
While the lentils and rice are cooking, heat the remaining oil in a frying pan, add the onions and cook for 20 minutes or until lightly browned, stirring frequently. Add the garlic, chilli flakes and cumin and cook for a further 1 minute. Remove some of the onions and set aside for garnish. Pour the passata into the pan, season well and simmer until ready to serve.
Carefully stir the lentils through the rice, then spoon into serving bowls. Pour over the spicy tomato sauce and top with the reserved onions, the coriander and serve.