Flavorful Mediterranean Rice & Lentils (Print Version)
# Ingredients:
→ Rice and Lentils
01 -
Basmati rice - 200g
02 -
Green lentils - 250g
→ Onions and Seasoning
03 -
Medium onions - 4 pieces
04 -
Salt - to taste
05 -
Flour - 3 teaspoons
→ Spices
06 -
Ground allspice - 1½ teaspoons
07 -
Ground cinnamon - 1½ teaspoons
08 -
Turmeric powder - ¼ teaspoon
09 -
Whole coriander seeds - 1½ tablespoons
10 -
Cumin (whole seeds or powder) - 2 teaspoons
11 -
Sugar - 1 teaspoon
→ Cooking Oils
12 -
Olive oil - 2 tablespoons
13 -
Sunflower oil - 250ml
# Instructions:
01 -
Put the lentils in a pot and cover them with cold water. Bring it all to a boil and cook for around 12-15 minutes. Make sure they stay a bit firm.
02 -
Slice the onions thin. Toss them with salt and sprinkle with flour. Fry them in sunflower oil for 5-7 minutes. Let them drain on paper towels.
03 -
Toast the cumin and coriander seeds in a pan. Stir in the rice, olive oil, turmeric, allspice, cinnamon, sugar, and some salt and pepper.
04 -
Mix the cooked lentils with the seasoned rice. Add about 600ml of water to the pot, then bring it to a boil. Lower the heat, cover the pot, and simmer gently for 15 minutes.
05 -
Let the pot sit for 10 minutes covered with a clean cloth. Stir in half the fried onions. Use the rest of the onions on top as a garnish. You can serve this warm or cold.
# Notes:
01 -
This dish takes inspiration from Yotam Ottolenghi
02 -
A classic meal from Middle Eastern cuisine
03 -
You can enjoy it either hot or chilled