Mediterranean Lentils with Rice
Origin of the recipe
This recipe is inspired by the traditional Arabic dish mujadara, made with rice, lentils, and fried onions. In its vegetarian version, mujadara was considered a poor man's dish, but it was still delicious and filling. The classic recipe doesn't include ginger, but it is very beneficial for digestion and the immune system.
What do you need for cooking?
Ingredients
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Lentils
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Basmati rice
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Onion
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Ginger
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Garlic
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Tomato puree
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Cumin powder
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Coriander powder
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Cayenne pepper
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Salt
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Water
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Parsley
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Pepper
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Lemon juice
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Olive oil
Kitchen utensils
- Knife
- Board
- Bowls
- Pot
- Lid
- shoulder blade
Step-by-step recipe
Step 1:
Soak brown lentils for 4-5 hours.
Step 2:
Rinse basmati rice well and soak for 20 minutes.
Step 3:
Pour olive oil into the bottom of a saucepan over high heat, add finely diced onion, add half a teaspoon of salt and fry, stirring occasionally, over fairly high heat until it begins to caramelize.
Step 4:
Reduce heat to medium, add a tablespoon of ginger and garlic, and stir-fry until golden brown.
Step 5:
Add the pureed tomatoes, a teaspoon each of ground cumin and coriander, and a quarter teaspoon of cayenne pepper. Stir.
Step 6:
Add lentils and rice, add salt to taste, add water, stir and bring to a boil under the lid.
Step 7:
Reduce heat to low and simmer for about 30 minutes. Remove the lid and cook for another 1-2 minutes to remove excess moisture.
Step 8:
Turn off the heat, add finely chopped parsley, black pepper and a little olive oil, mix gently.
Step 9:
Cover for 5 minutes and serve garnished with fresh herbs.
Cooking tips
Lentils should be soaked until the grains can be easily separated with your fingernails.
Use a saucepan or sauté pan that's as wide as possible so the rice cooks evenly and doesn't turn into mush.
