Put the long-grain rice with salt in cold water, bring to a boil and swell at low temperature with the lid closed in 12 min. Stir in the red lentils 5 min before the end of the cooking time.
In the meantime, rinse and clean the spring onions and cut diagonally into narrow rings. Do not use the dark green.
Drain and drain the long grain rice.
Five minutes before serving, heat the butter in a wide saucepan or frying pan until not too hot. Stir-fry the spring onions in it for 1 minute until soft and season with salt. Stir in long grain rice and lentils, heat and season with salt.
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