This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (with some added Ginger because of its various health benefits; especially with digestion).
INGREDIENTS
- 1 Cup BROWN LENTILS (washed and soaked in water for at least 8 to 10 hours or overnight
- 1 Cup MEDIUM GRAIN Brown Rice (Soaked / rinsed)
- 3 Cups Chopped Onions - 2 medium size onions (430g with skin on)
- 1 tbsp ginger (very finely chopped)
- 1 tbsp garlic (very finely chopped)
- 3/4 Cup Strained Tomatoes / Passata / Tomato Puree
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/4 to 1/2 tsp Cayenne Pepper OR to taste (Optional)
- Salt to taste (I added total 1+1/2 tsp of pink Himalayan salt)
- 2 Cups Water
Garnish:
- 3/4 cup / 70g Parsley (finely chopped)
- Freshly Ground Black Pepper to taste (I added 1/2 tsp)
- Lemon or Lime juice to taste (I added 1+1/2 tbsp lemon juice, I like it a bit sour)
- Extra Virgin Olive oil (I added 2 tbsps of organic cold-pressed olive oil)
DIRECTIONS
- Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
- Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
- Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
- Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
- Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
- Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
TIPS:
- Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
- How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
- It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
- USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
