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.
Vegetable curry with home made curry sauce 🌶
