Rice and Lentils is Middle Eastern comfort food. A wonderful vegan or Lenten supper can be enjoyed by making this dish and pairing it with my Persian Chopped Salad. You can also serve it with yogurt and mint sauce, spice-infused tomato sauce (recipe below) or just a couple of chopped fresh tomatoes. I love it with the spiced tomato sauce on top. It reheats well. Store in the refrigerator in an airtight container. Warm it up in the microwave or serve at room temperature. This recipe makes a large batch, so you will have leftovers. It packs up great for work week lunches too.
Humble rice and lentil pilaf is eaten throughout the Middle East. It’s ancient peasant food which dates back to Biblical times. The arabic name for it is mujadara. Golden-brown onions are what make this dish so special. Their sweetness complements the earthy lentils. A blend of warm spices, common to Middle Eastern cooking, are key. As you’re cooking it, the aroma of frying onions and warm spices fills the kitchen. Lots of tender, but not mushy, lentils are also essential to the success of the dish. There should always be more lentils than rice.
Rice and Lentil Recipe
Makes a large bowl full
You can make this recipe in stages. I usually cook the lentils the night before I’m planning on making the dish. Store them in an airtight container in the fridge.
I provide recipes for yogurt-mint sauce and spiced tomato sauce below. They’re great sidekicks to this dish.
Aleppo peppers are also known as Near East peppers. Moderately hot, the crushed, dried chili peppers are sometimes described as a cross between cumin and cayenne. You can use cayenne pepper instead of the Aleppo pepper but you must use less of it. I buy Aleppo pepper in the Middle Eastern markets by my apartment or online.
I have several Indian grocery stores near my apartment, where I can find all sorts of brands of rice. I tend to go with the best quality my budget can afford. I like Tilda brand which can be viewed here: http://www.tilda.com/our-rice-range/tilda-dry-basmati-rice
Ingredients
- 1-1/2 cups of French green lentils, rinsed and drained
- 6 large yellow onions, finely diced or thinly sliced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of Aleppo pepper (optional)
- 1/2 teaspoon of ground allspice
- 1/2 teaspoon of ground cinnamon. I like Penzey's Vietnamese cinnamon.
- 3 dried bay leaves
- Salt and pepper to taste
- Olive oil for cooking
- Cooked basmati rice (recipe below)
- Serving Options: Aleppo pepper, drizzle of extra virgin olive oil, lemon wedges, ground sumac (found in Middle Eastern stores or online), yogurt and mint sauce (see below), Greek yogurt, sour cream, creme fraiche, fresh parsley, spiced infused tomato sauce (recipe below)
Instructions For the Basmati Rice
- 1 cup of basmati rice
- 1- 1/2 cups of water
- sea salt to taste
Rinse one cup (measured with a dry measuring cup) of basmati rice in several changes of water. Rub the rice between your fingers to release the starch. Strain the rice and set aside. Heat 1 1/2 cups of water (measured with a liquid measuring cup) in a pot with a tight fitting lid, add some salt and bring to the boil. Add the rinsed and strained rice, bring back to a boil, cover. Turn the heat down to the low. Simmer, covered, for 15- 20 minutes. Remove from the heat and set aside in the covered pot.
Instructions for the Lentils
Place lentils in a pot with enough water to cover(about an inch or so over the lentils). Add the dried bay leaves. Turn up heat to medium high and bring to a boil. Turn down heat and simmer on low, partially covered, until the lentils are cooked and tender but still holding their shape. Don’t overcook them into mush. Adjust the heat as you go, keeping a gentle simmer. Add more water if needed. Drain the lentils in a colander, discard the bay leaves. Set the cooked lentils aside and toss them with salt and pepper and a little olive oil.
Meanwhile, put a large nonstick fry pan on the stove. Saute the onions with salt, pepper and plenty of olive oil. Cook the onions over medium heat, stirring them occasionally. Keep an eye on them. Once they’re golden brown with some crispy browned edges, add the cumin, allspice, cinnamon, coriander and the Aleppo pepper (if using). Saute the spices for about 30 seconds to release their flavor. Stir in the reserved lentils, adding a drizzle of olive oil. Warm everything through. Put the lentils in a large bowl. Stir in the reserved rice. Serve with suggestions and enjoy!
Yogurt and Mint Sauce
A nice addition to my rice and lentils, grilled chicken kebabs, Greek burgers, lamb dishes, Moroccan and Indian food, stuffed grape leaves and much more.
Ingredients
- 1 cup of full fat or 2 percent Greek yogurt. I like Fage brand.
- 1 teaspoon or more of dried spearmint. I like to use Penzeys brand.http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmint.html
- Sea salt or kosher salt to taste
Instructions
Place the yogurt in a bowl. Add the mint by rubbing it between your fingers as you sprinkle it into the yogurt to release its flavor. Add salt to taste and serve. It can be stored in the refrigerator for 3 days.
Spiced Tomato Sauce Recipe
Some Notes:
This sauce is scrumptious served over the top of my rice and lentil pilaf for added moisture and tangy tomato flavor.
Pomi Brand tomato product are the best! They come in a box instead of a can. If you can find them, grab them. I find them in my regular supermarket. 100% BPA free. 100% GMO free.
Ingredients
- 2 small onions, diced
- 1 26.46-ounce box of Pomi Strained Tomatoes or two 15-ounce cans of best quality tomato sauce.
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground allspice
- 1 teaspoon of dried oregano
- Drizzle of honey or a few pinches of sugar to balance the acid in the tomatoes.
- Salt and pepper to taste
- Olive oil for cooking
Instructions
In a small pot heat some olive oil and add the onions, salt and pepper. Saute the onions until soft. Once the onions are soft, add the cumin, coriander, cinnamon and allspice. Toast the spices for about 30 seconds to release their flavor, stirring the entire time. Add the tomatoes, honey and oregano. Adjust the salt and pepper. Bring to a gentle boil. Reduce heat and simmer, covered, for 25-30 minutes.
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