Friday, 9 May 2014

spring kitchen - Arabian lentil dish M'jadara

After a little excursion to the latest resort looks, we are back in the kitchen with a little culinary trip to the Middle East. The dish I want to introduce you to, is based on spicy lentils with rice accompanied by yogurt and a salad of cucumbers and tomatoes. It's a refreshing dish which plays with spices, fresh vegetables and acidity. If you want the dish to be completely plant based, just leave out the yogurt.

And that's what you need:
1/2 a cup of lentils
1 cup of rice
salt & pepper
2 tbsp Indian spice mix for lentils
2 onion

for the salad:
1 cucumber
500g tomatoes
2 tbsp olive oil
juice of 1/2 a lemon

yogurt (to get the different tastes balanced, I use Turkish yogurt which is quite acidic)

1. Put the lentils in a pot and cover them with water. Let them boil on low heat for 20 minutes.
2. Meanwhile prepare the salad: cut the cucumber and tomatoes in small pieces, add the other ingredients and season with salt and pepper.
3. After 20 minutes add the rice to the lentils, season with the spice mix and salt. If necessary add more water. There should be approximately a thumb width of water over the lentil and rice mix. Bring the water to boil and then leave it on low heat for another 25 minutes.
5. After 20 minutes cut the onions into rings and fry them in a little bit of olive oil until they take color, season them with pepper.
6. Serve the lentils with the onions, yogurt and salad.


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