I used to think rice and lentils were the most boring dinner and they certainly have a dodgy reputation but since eating them Lebanese style with lots of crispy fried onions I have changed my mind.
It’s the ultimate comfort food and perfect partner for so many simple things. Roast vegetables, fried egg, grilled fish…. They are also delicious one their own with just a little labneh or Greek yoghurt on the side.
Here’s a picture what’s left in the bowl half way through serving. Hunger overcame us and the picture got delayed!
We ate them tonight with spicy pumpkin and stir fried kale
Here’s the recipe, it’s called Moujaddara
or Rice and Lentils with Crispy Onions.
This is enough for four hungry people
4 big onions, peeled and sliced
200g green lentils
200g long grain rice or basmati rice
1 tsp seven spice
150mls olive oil
Put the lentils in a saucepan and cover with water. Bring to the boil then simmer, covered, for about 15minutes – until the lentils are half cooked and most of the water has been absorbed.
Heat the oil and add the sliced onions.
Fry on a fairly high heat until the onions become golden and begin to get crispy. Lift the onions out of the oil and leave to drain on a piece of kitchen paper.
When the lentils are half cooked add the rice, the cummin and seven spice mix, 300mls of water and half a tsp salt. Bring to the boil, cover and cook for 10-12 minutes.
Take off the heat, give and leave to relax for five minutes.
Tip the rice and lentils onto a warmed serving dish and scatter the crispy onions on top.
Serve with labne on the side or try some pumpkin chopped into chunks and tossed with olive oil and roasted with a little cinnamon, cumin and coriander.
Served with a drizzle of tahini sauce
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