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[5 ingredients | 10 minutes]
rice & lentils
From Stonesoup
serves 2 – 3
Inspired by Molly’s Mujadara over at Orangette.
I actually made both Molly’s long version with super caramelised onion and my quick 10 minute adaptation. They’re quite different beasts. While I loved richness that the long caramelised onions gave to the dish and the texture of the lentils cooked from scratch, I have to say that this fast method held it’s own in terms of its nourishing, soul-satisfying properties.
Serve it as a one bowl meal with natural yoghurt like I have here. Or use it as a more protein-rich alternative to plain rice to serve with a veggie curry.
There are tips on the simple secret to perfect fluffy rice in a blog post I wrote recently. For the photograph I used brown basmati rice but feel free to use whatever rice you prefer.
1 onion, peeled & finely diced
large pinch dried chilli flakes
2 cups cooked long grain rice (approx 250g / 9oz)
1 can (400g / 14oz ) lentils, drained
natural yoghurt, to serve
Heat a few tablespoons olive oil in a medium frying pan. Add onion and chilli and cook over a high heat stirring frequently until softened and starting to brown.
Add rice and lentils and stir fry for a few more minutes until both are heated through.
Season and serve with a dollup of yoghurt.
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