Put the lentils in a small saucepan, cover with plenty of water, bring to a boil and cook for 12-15 minutes, or until the lentils have softened but still have a little bite. Drain into a colander.
2
Place cumin and coriander seeds over a medium heat and toast the seeds for a minute or two, until they release those distinctive aromas.
3
Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, half a teaspoon of salt and plenty of black pepper. Stir to coat the rice with oil, then add the cooked lentils and water. Bring to a boil, cover and simmer on very low heat for 15 minutes.
4
Remove from the heat, lift off the lid and cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
5
Finally, tip the rice and lentils into a large mixing bowl. Add half the crispy onions and stir gently with a fork. Pile up in a shallow serving bowl and top with the rest of the crispy onions.
