Author: Nada E.
Recipe type: Main | Cuisine: Middle Eastern
Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins
A simple classic of cumin-infused brown lentils and rice, wonderful on its own or alongside a salad.
1 cup brown lentils, washed and rinsed
1 cup brown rice
1 red onion, finely chopped
2 cloves garlic, minced
½-1 tbsp cumin powder
Sea salt to taste
½ tbsp olive oil
Spring onions or fried onions to garnish
- In a a medium pot on moderate heat, sauté the onions and in olive oil for 3-5 minutes or until softened. Add the cumin and garlic and cook for an additional minute until fragrant.
- Add the rice, lentils and 4 cups of water. Bring to a boil then lower heat and cover, allowing to simmer and cook until all water is absorbed, about 20-25 minutes.
- Season with salt and additional cumin if desired. Do a quick taste test to ensure lentils and rice are cooked through. If needed, add another ½ cup of water and allow to cook until absorbed.
- Garnish with caramelised onions or fresh spring onions and serve.
Source: One Arab Vegan