Koshari rice with roasted spiced carrots and onions

Serves 4

• 1g small–medium sized carrots
• 1 large onion
• 4 tbsp olive oil
• 0 black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 125g vermicelli
• 30g butter
• 125g long-grain rice
• 125g brown lentils
• 2 cinnamon sticks
• 800g boiling water
• 1 large bunch flat-leaf parsley
• 0 Chilli flakes

Step 1
Heat the oven to 180C/ 350F/gas 4.

Step 2
Put the carrots and sliced onion into a roasting tin, add two tablespoons of oil, a big pinch each of salt and, a good grind of black pepper, and the ground spices.

Step 3
Mix to coat, cover tightly with foil and roast for about 35 minutes, until tender.

Step 4
Meanwhile, in a heavy-based casserole over a medium heat, fry the vermicelli in the butter for about five minutes, until browning.

Step 5
Add the rice, lentils and cinnamon and cook for a further two minutes, stirring continually.

Step 6
Add a teaspoon of salt and the boiling water or stock, turn down the heat, cover and simmer for 15–20 minutes until the grains and pasta are cooked and liquid has evaporated.

Step 7
Give the pan a gentle stir after five minutes of cooking to redistribute the lentils.

Step 8
Remove the foil from the roast veg and turn up the oven to 200C/390F/gas 6.

Step 9
Roast for a further 15 minutes, until golden.

Step 10
To serve, tip the koshari rice into a wide serving dish, spoon on the carrot and onion mix (along with all the cooking juices and all of the flavoured oil), scatter with the parsley and chilli flakes and a dollop of the seasoned yoghurt.