Israeli Rice and Lentil Stew with Cumin and Garlic

"From The Low Fat Jewish Cookbook by Faye Levy."
 
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Ready In:
1hr 5mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Sort the lentils carefully, discarding any stones.
  • Rinse lentils, then combine with the water in a large saucepan.
  • Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender.
  • Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups.
  • In a heavy skillet, heat the vegetable oil over medium heat.
  • Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes.
  • Add the garlic and cumin and saute 30 seconds; reserve.
  • Add reserved lentil cooking liquid to pan of lentils and bring to a boil.
  • Add salt and rice and return to a boil.
  • Add the onion mixture.
  • Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes.
  • Fluff gently with a fork.
  • Season to taste with salt and pepper and lightly stir in parsley if desired.
  • Serve hot.

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Reviews

  1. This is absolutely delicious. My husband, Huey, couldn't get enough. I made one change, however. Since I use brown rice, which takes longer to cook, i cooked the rice separately until it was almost done. Then I put everything together and heated it all up. I like it with a dollop of Yogurt.
     
  2. I''ve made this recipe several times now, and I like it better each time! It tastes great served warm with a cucumber raita or plain chilled curds. I use a lot more onions than the recipe calls for too. Thanks for sharing this Mirjam! :)
     
  3. I certainly am not a vegetarian but I do like rice and lentils. This made a great meal. I stuffed some in a tortilla with BBQ sauce and hot sauce and loved it!! Am looking forward to the leftovers at a later date (froze the leftovers). Thanks Mirjam.
     
  4. I made this this afternoon and served it with cucumber-onion raita and garlic pickle. It is very filling and quite nice. I added more than a dash of pepper, used vegetable broth with onion and used 5 onions in all. Parley and pepper did make a diference to this dish. I think this dish would also go well with mango pickle or lime pickle as well.
     
  5. This was delicious! I took the other reviewers' advice and doubled the onion, used more cumin, and used about 7-8 cloves of garlic. I also toasted some slivered almonds and tossed them in the stew the last 10 minutes or so. At the last minute, I thought some mushrooms would be yummy too, so we sauteed some quickly and added them as well. I will add both the almonds and the mushrooms every time I make this dish. Awesome! We served the dish with a heaping plate full of steamed veggies. One other tip would be that if you want to watch the amount of fat, you can sautee the onions and garlic in a little bit of veggie broth...No oil at all needed that way. Thanks, Mirj, for a fabulous recipe!
     
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RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. 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