150 g/5 oz lentils 350 g/12 oz long-grain rice
2 teaspoons curry powder 40 g/1 1⁄2 oz butter salt


1.Put the lentils in a saucepan, add water to cover, bring to the boil and simmer for 30 minutes. Drain, reserving 500 ml/18 fl 02 of the cooking liquid.
2.Put the rice in a saucepan, add the reserved cooking liquid, the curry powder, butter and a pinch of salt.
3.Bring to the boil and simmer for 15-20 minutes until the rice is tender and all the liquid has been absorbed. Stir in the lentils and transfer to a warm serving dish.

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