Even if you are a die-hard meat, and potatoes lover, and would never dream of serving a meatless meal, this recipe is sure to please. The flavors blend well, without being overpowering. I mix a spoonful of plain yogurt in my serving, although my family prefers theirs unadorned. This dish is yummy served hot, or cold, making it equally good in every season.
Spiced Lentils And Rice (Enjadara)
3 1/2 cups boiling water
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
In a large saucepan, over medium-high heat, heat the oil; then cook the onions, stirring until they are lightly browned.
Add the rice, lentils, cumin, turmeric and water to the saucepan and stir.
Bring the mixture to a boil. Then cover and simmer on low for 40 to 45 minutes, or until all the water has been absorbed and the lentils and rice are tender.
If the water is absorbed and the lentils are still not tender, add a little more water and cook a few minutes longer.
Gently stir the lentils and rice mixture and season it with salt, pepper, and more cumin, and turmeric, if you desire.
I don't use salt, or pepper, but the original recipe did.
Makes 6 servings.
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