Lentils, Rice and Chickpeas

Ingredients

3/4 cup lentils
1/2 cup rice
2 cups water
2 teaspoons ground cumin
1 teaspoon salt
3 tablespoons olive oil
1 lrg onion, thinly sliced
1 medium onion, finely chopped
4 lrg clv garlic
Several good grinds of black pepper
1 small bunch fresh mint leaves, finely chopped, or 2 tablespoons crushed dry 2 cups cooked or canned chickpeas, drained

Preparation

1
Good handful of flat leaf parsley leaves, finely chopped Plain yogurt, for garnish
2
Combine the lentils, rice, and water. Bring to a simmer; then cover and cook over low heat for about 20 minutes, until all the liquid has been absorbed. Remove from the heat and let stand, covered.
3
Heat oil in a medium saucepan and saute the sliced onion over moderate heat, stirring occasionally, until the onion is golden brown. Remove the onion from the pot, saving as much oil as possible. Set the onions aside.
4
In the same saucepan, saute the chopped onion and the garlic in the remaining oil, stirring, until the onion wilts and just begins to turn golden. Stir in the cumin.
5
Add the tomato sauce, salt, pepper; mint, and chickpeas, then add the reserved lentils and rice. Mix well, then cook, stirring occasionally, over low heat for 15 to 20 minutes. Just before serving, stir in the parsley.
6
Serve hot, garnished with the reserved caramelized onions, and pass the yogurt.
7
This dish will thicken considerably the longer it sets. If you need to thin the mixture, add some water and adjust the seasoning as necessary. .

Tools

 



Yield:

4.0 servings

Added:

December 1, 2009

Creator:

Anonymous

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