or Imjaddrah ma' Roz.
But you can just call it lentils and rice. As I've mentioned before on Instagram, if I don't get dinner started by a certain time, it's really difficult to make it happen. The baby has a wakeful time during the late afternoon and through the evening, and it's hit or miss with the others. They might play in peace or hang on my heels and whine.
Yesterday, I realized that it was 4:30 and no dinner was started and the troops were grouchy. So I made lentils and rice. I'm going to share this recipe with you because it is so very quick, easy, cheap, healthy, and best of all, really quite delicious! This recipe is modified from this book, which I've mentioned previously.
|Any rice will do, but basmati tastes great and is as cheap as the cheap stuff if bought in bulk.|
And look at this reusable bag! It even has a zipper at the top!
|The final product, garnished with a sprig of parsley.|
1 Cup Lentils
4 Cups Water
1 Large Onion (or 2 small ones)
1/4 Cup Oil
1 Cup Rice
1 1/2 tsp. Salt
1/4 tsp. Pepper
Rinse the lentils and pick out any impurities.
Place the beans in a medium saucepan with 4 cups of water, bring to a boil, and then reduce the heat. Simmer for 20 minutes.
While the lentils simmer, heat the olive oil in a Dutch oven over medium high heat.
As the oil heats up, quickly dice the onion (perfection not necessary).
Saute onion in the oil until golden brown, stirring occasionally.
Add 1/4 cup of water to the onions and mash them lightly with a potato masher.
Add in the lentils, water and all.
Then add the rice, salt and pepper. Turn the heat to low and simmer, uncovered, until water has evaporated and rice is tender, about 15 minutes. Enjoy!
We also had a small chunk of feta in the fridge, a few scallions and some tomatoes that needed to be used. So I crumbled the feta on a plate and topped it with two diced Romas and a handful of chopped scallions. I finished it with a drizzle of olive oil, a generous shake of oregano, and a grind of salt... Yum! All credit to my husband for that little recipe!