Nutritional Info(100g) 
- Rice 
- Red lentils 
- Bay leaves 
- Tomato purée 
- Curry powder 
- Onion 
- Cucumber 
- Chilli 
- Coriander 
Ingredients
225g basmati rice
110g dried red lentils
2 tbsp tomato purée
1 tbsp mild curry powder
2 medium onions, sliced into thick rings
¼ cucumber, diced
1 large mild green chilli, deseeded and finely chopped
4 tbsp freshly chopped coriander, plus 1 tbsp to serve
Low-calorie cooking spray
Method
1. Rinse the rice and lentils under cold running water until the water runs clear. Drain well then tip into a large saucepan. Pour over 550ml boiling water and add the bay leaves, tomato purée, curry powder and a little seasoning. Bring back to the boil, cover and simmer on a very gentle heat for 20-30 minutes, until all the liquid has absorbed and the rice and lentils are tender.
2. Meanwhile, take 4 of the smaller onion rings and chop finely. Mix the chopped onion with the cucumber, chilli and coriander and season lightly. Cover and chill until required.
3. Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Cook the remaining onion rings for 2-3 minutes, turning once, until tender and golden, then keep warm.
4. To serve, pile the rice and lentils onto 4 serving plates, removing the bay leaves. Top each with a few onion rings and sprinkle with the remaining chopped coriander. Serve hot, with the cucumber and chilli relish.