By Syrinx on September 13, 2006
Photo by Syrinx
Photo by Syrinx
"A very tasty and nutritious vegetarian meal, even though it is not very colourful. Use any green or brown lentil that holds its shape when cooked (i.e. not the red split lentils, which cook to a mush). Please note that the "pint" I mention is a British pint of 20 fl oz. This recipe comes from David Scott's "Middle Eastern Vegetarian Cookery". Posted in the hope of joining the North African and Middle Eastern Zaar Tag game."
Serving Size: 1 (392 g)
Servings Per Recipe: 4
"As an alternative to the rice, a fine to medium bulghur may be used. I prefer my onions to be burnt as the flavor is outstanding. I am Syrian and was raised on this dish, but it's just a matter of your preference."
"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."
"The best Lentils with Rice recipe I have found yet! I did find I needed to use more liquid to stop it catching. It was really wonderful though - thanks for sharing this recipe!"
"This is great and so easy. Didn't have liquid yogurt so I just thinned some regular plain with water and mixed it in. The onions in this were just perfect. Served with pita bread. Thanks Syrinx!"
"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 ;)"
"Yum, we love lentils and rice, and this is a flavorful and delicious version. The onions are especially delicious. I served with a side of fattoush, so I ended up with six servings. Thanks for sharing! February's Sun and Spice Event 2013"