Prep 30 mins
Cook 50 mins
A 'dish of the poor' from my Lebanese cookbook. Good eaten with fried fish or served cold the next day with fried steak or leftover fish. You can also make it into a salad by adding olive oil and lemon juice.
- 400 g long-grain rice
- 100 g large brown lentils
- 500 ml water
- 1⁄2 teaspoon salt
- 1 tablespoon oil
- 3 -4 large onions, thinly sliced into rings
- Soak the rice in boiling water for 20-30 minutes, then wash 3-4 times by rubbing the rice together between your palms.
- Drain or squeeze dry with your hands.
- Also sift through the lentils and remove any stones or foreign matter.
- Wash, put in a pot with the water and bring to a boil.
- Add the salt, cover and simmer for about 35 minutes until partly cooked.
- Add the rice, re-cover and simmer for another 15 minutes.
- Meanwhile, heat the oil in a pan and brown the onion rings.
- Stir into the rice andlentils.
- The dish should not be dry but the rice shouldn't be mushy either.
- It's better a little underdone than overcooked.
Really easy and so good! I made a tomato & cucumber relish dressed with lemon juice & olive oil to top this and doubled the carmelized onions. We're trying to go meat-free one evening a week dishes like this make it a pleasure!
So simple, (not quick but simple) but we and the kids (including the baby)loved it. Added an extra large onion and gave the onion plenty of time to caramelise. Added cumin just before serving. A good staple to throw a few vegies and a piece of chicken or fish with.
yes, this is a great recipe, i know it from my family who are from Lebanon, but the way its made in my family is by frying extra onion, very nicely browned and then liquefy with some of the lentils liquid and add it to the pan so it gets the extra flavour of the onions... yummie and is wonderful to accompany it with a tomato, cucumber, onion, salad, all in small pieces seasoned with lemon juice and olive oil...wonderful!! I'll have this today :) Greetings to all