Saturday night supper: This evening we had a... - Healthy Eating

Healthy Eating

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Saturday night supper

12 Replies

This evening we had a real old favourite for supper. There are so many versions of this, but this is the one I’ve used for years and adapted slightly here and there so it’s just as we like it. It’s delicious on its own and that’s how I enjoy mine, but my husband is a dedicated meat eater so today he had his with some pulled pork while I enjoyed mine with a dollop of creamy Greek yoghurt on the side. The dish does go well alongside a wide range of meats or fish. This evening I had no parsley, and added a few mixed dried herbs instead. It's a very forgiving recipe. The really essential ingredient is the cumin for its lovely earthy warmth and slight spice.

It's Mujjaddara (Lebanese rice and lentils)

Ingredients: (serves 4)

2 medium onions, finely sliced into half rounds

3tbs olive oil

2 tbsp cumin powder

1 cup lentils, brown or green

2 cups basmati rice

3 cups boiling water

Salt to taste

2 ounces of pine nuts, toasted

Bunch of parsley, chopped finely

Red pepper flake to taste

Some Greek yoghurt to serve, if liked (optional)

Method:

Cook the lentils in plenty of water for about 20 minutes, until just tender but not breaking up.

Toast the pine nuts in a hot dry frying pan and set to one side.

Fry the sliced onions in half the olive oil until well browned and beginning to crisp, and set aside to be added later.

Add the rest of the oil to the pan, then the rice and cumin and warm it through for a minute or so. Add the lentils and 3 cups of boiling water. Simmer gently for 20 minutes until the rice is tender. Allow to sit for a further 10 minutes covered with a clean tea towel. Then stir in the chopped parsley and half the fried onions and a little red pepper flake if liked, (This is not in the original recipe and is one of the tweaks I’ve made over time). At this stage I taste, and add a little salt if needed. Scatter the pine nuts and remainder of the fried onions on top just before serving.

12 Replies
Cooper27 profile image
Cooper27Administrator

This sounds really tasty! I will definitely try it sometime!

Activity2004 profile image
Activity2004Administrator

Hi Sue,

This sounds and looks really delicious. Thank you for sharing the recipe with all of us tonight. Will have to try it soon. 😀👍

in reply to Activity2004

Hope you enjoy it if you do Leah!

Activity2004 profile image
Activity2004Administrator in reply to

Thank you, Sue! I will take a picture if I can do this very soon.😀👍👍

vonniesims profile image
vonniesims

Mmm will try it, thankyou

Kitten-whiskers profile image
Kitten-whiskersAdministratorVegan star

That looks delicious, I love your nice big pan - perfect fornl bulk cooking, although i don't suppose on this occasion you would be able to freeze it because of the rice

in reply to Kitten-whiskers

Hi Debs, I have frozen it when I've cooked a lot, (and it is one of those dishes that seems to grow exponentially, so that I end up with enough for an army). But I digress! The whole thing freezes well, but of course it's essential to make sure that when it's defrosted/reheated, it's really thoroughly reheated, right through.

Kitten-whiskers profile image
Kitten-whiskersAdministratorVegan star in reply to

I will have to give it a try , it looks so delicious 😋

in reply to Kitten-whiskers

Enjoy Debs!👍

Zest profile image
Zest

Hi Hidden

I will definitely hope to try this recipe, it looks really delicious. Thanks for sharing it, and I'm glad you enjoyed it.

Zest :-)

in reply to Zest

Thanks Zest and I hope you enjoy!

Anna191090 profile image
Anna191090

Drooling!! Sounds very healthy and Tasty 😍😋. Definitely going to share this delicious recipe with my colleagues.

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