Lentils and Rice with Arabic Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 C water
1 C brown lentils
1 C rice
The juice of 1 lemon
1 - 2 tsp salt
pepper to taste
1 large onion - coarsley chopped
Salad:
1 cucumber
3 - 4 green onions
1/2 green pepper
1 large totmato
Salad Dressing:
The juice of 1 lemon
1/3 C. olive oil (extra virgin)
1 tsp. salt
* 1 tsp. dried mint
* 1 tbsp. fresh parsley finely chopped
* optinal
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Directions: |
Directions:Add 4 cups cold water to large stock pot. Add 1 cup of lentils - do not add salt yet! Bring to boil then simmer for 20 minutes. Add 1 cup of rice, salt, pepper and lemon juice. Simmer another 20 minutes. The rice and lentiles will be fully cooked and all water will be absorbed.
Saute the large chopped onion in 1/4 C. olive oil until brown. Add onion to lentils and rice. Place on a platter.
Serve with the salad. This dish is normally eaten with nearly equal parts lentils and rice and salad. The salad is placed on top of the lentils and rice. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: This is a simple healthy vegetarian meal. The salad is key - the lentils and rice are rather bland - the salad adds a tangy and delicious crunch to the dish. In the summer when all the salad ingredients are farm fresh, our family just loves to eat this.
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