4 tbls olive oil

2 onions, sliced

1 cup green/brown lentils

1 cup gluten free noodles

½ cup brown rice

500ml veggie stock or water

½ tsp nutmeg, ground

1 ½ tsp cinnamon

1 ½ tsp sea salt

2 tbls pine nuts, toasted


In a skillet heat half your oil then add the onions. Over a low heat slowly caramelize them. Let them go brown and soft.

Wash you lentils then place them in the pressure cooker with 3 cups of water. Cook for 10 minutes or until soft. Empty into a bowl.

Now add the other half of the oil to the pot then add the noodles. Saute until golden. Add the rice, water, spices and salt. Put the lid on then cook for 15 minutes. Allow to cool a little, then mix the lentils through the rice, with half the onions. Serve on a platter topped with the other half of the onions and the pine nuts.