Tuesday, 12 August 2008
Mdardrah - Lentils with Rice
2 tbs olive oil
1 medium sized onion, sliced
3 dl green lentils
4 dl rice
vegetable stock to cover
salt and pepper to taste
In a deep pot, fry the onion in the olive oil for about five minutes. Add the lentils and rice together with the salt and pepper and stir well.
Add the vegetable stock and stir one last time. There should be enough liquid to reach one centimetre above the rice line.
Leave to simmer until the rice is cooked through and you can hear that the water has disappeared.
This dish is absolutely delicious served with yoghurt, green salad and brown-fried onions and mushrooms (onions and sliced mushrooms stir-fried until browned with salt and pepper).