Megadarra, Esau's Dish, or Lentils With Rice
photo by Syrinx
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 tablespoons butter or 4 tablespoons olive oil
- 8 ounces green lentils (225g) or 8 ounces brown lentils, washed (225g)
- 1 1⁄4 pints water (725ml)
- 8 ounces rice, washed (225g)
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- salt, to taste
- pepper, to taste
- 1 garlic clove, crushed
- 2 medium onions, finely sliced
- 8 fluid ounces yoghurt
directions
- Heat half the butter or oil (2tbsp) in a large, heavy pan, then add the lentils and stir over a medium heat for a couple of minutes.
- Add the water, bring to the boil, then reduce the heat and simmer for 15 minutes.
- Add the rice, cumin and allspice, then return to the boil and mix well.
- Reduce the heat and simmer until the lentils and rice are tender and all the liquid has been absorbed (probably about 15-20 minutes). Keep an eye on it - depending on the type of rice and lentils you use, you may need to add more water. When cooked, season to taste with salt and pepper.
- Meanwhile, heat the remaining butter or oil in a small frying pan, and fry the sliced onions until they are dark golden in colour, adding the garlic towards the end of the cooking.
- When ready to serve, mix about three-quarters of the fried onion into the rice and lentil mixture, then transfer the mixture into a large serving dish. Pour the yoghurt on top, and garnish with the remaining fried onion. Serve immediately.
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Reviews
-
WOW! This dish was really delicious and very simple to make. I used French Puy (green) lentils and brown basmati rice. By the time it was cooked the lentils had turned brown, probably due to the ground spices. The allspice is a great addition to the dish, it had quite a meaty flavour. Who would have thought lentils and rice could taste so good? and it's really healthy too! I'll definitely be making this again. Thanks for the recipe Esau.
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Oh this was tasty! To make the dish more presentable, I cooked the rice (in this case white basmati) separately. Reduced the amount of allspice by 1/4. Cooked the lentils with the allspice and cumin for about 30 minutes in vegetable broth not water. Added only a dollop of yogurt for each serving. Served with Arabian pita bread and a tossed salad. Delicious, filling, nutritous and makes the house smell wonderful! Any leftovers can be used for pita pocket sandwiches the next day either browning bagging it to lunch or a quick "elevensees". Thanks for sharing your recipe. cg ;)
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