Middle Eastern food seems to have become my staple diet of late. Here is the first of two recipes. This one is for rice and lentils which can be served cold or warm with a good helping of hummus. As to whether it is working – I don’t think so!
About 2 handfuls of green lentils
About 4 handfuls of rice – long grain or basmati
3 tablespoons olive oil
2 cloves garlic – finely chopped
1 heaped teaspoon whole cumin seeds
2 medium onions – halved then thinly sliced
1 teaspoon ground cumin
1 teaspoon paprika powder
1 teaspoon ground sumac
½ teaspoon salt
Place the lentils in a pan, cover with water, bring to the boil then simmer for approximately 20 minutes until tender. Drain and set to one side.
Place the rice in a saucepan, cover with water. Bring to boil then when holes appear place the lid on and turn the heat off. Leave to stand for around 20 minutes until the water has been absorbed.
Take a large frying pan and heat the oil. Gently fry the onion, garlic and whole cumin seeds until the onion begins to caramelise. Now add the rice, lentils, ground cumin, salt, sumac and stir gently until everything is heated through.