This was the only dish I absolutely loved growing up. It makes a great vegetarian option, a wonderful source of iron and contributes in multiple ways to our overall health. Lentils help in supporting our digestive system, stabilizing our blood sugar, helps in weight loss and keeps your heart healthy. If you avoid lentils for the obvious reason!! There’s a little trick that I would like to share with you. When you boil your lentils ( or any legume) add a few leaves of Kombu. (discard Kombu leaves once lentils are cooked). Kombu leaves can be found in the organic section at your local grocer or in an Asian supermarket.
1 cup brown lentil
2 Kombu leaves
1/2 cup long grain rice
2 medium onion, chopped
1/3 cup extra virgin olive oil
1 tsp cumin seeds
2 tsp ground cumin
1/2 tsp cayenne pepper
Salt and pepper
1 cinnamon stick
2 cups of cold water
Plain yogurt, for serving
Cilantro or parsley leaves for garnish
3 medium sliced onion
1/3 cup sunflower oil
Salt and pepper
1-place lentils with 2 Kombu leaves in a pot to boil, about 10 min (remove when lentils have a bite to them).
2-Heat 1/3 cup of olive oil in a heavy skillet at medium heat and fry the onion until golden and translucent, about 10 min.
3- Add the spices and stir.
4-Add the rice and season with fresh cracked pepper and salt.
5-Add the drained semi cooked lentils and stir.
6- Add the cold water, it should reach about the top of the rice and lentils.
7-lower heat and allow to cook until the water is absorbed.
In the meantime, you can prepare the caramelized onion.
1- In a heavy skillet heat the sunflower oil at medium low heat and add the sliced onion (half moon shape).
The onions should start getting golden and becoming caramelized.
Fluff the rice and lentils with a fork and you can gently fold in the onion mixture.
Sprinkle with a few parsley or cilantro leaves for garnish and serve with a dollop of yogurt.