Side Dishes

Mejadarra (Rice with Lentils & Spices)

Serves 6

This is a great way to turn left over rice into a healthy & tasty dish!

Ingredients
2 Large Onions Roughly Diced
100ml Olive Oil
1 Cup Green Lentils
4 Cups Cooked Rice

1teaspoon Cumin Seeds
1 Teaspoon Ground Cumin
2 Teaspoons Ground Coriander
½ Teaspoon Turmeric
½ Teaspoon Ground Muscat
1 Teaspoon Dried Mint
Salt & Pepper

Method
Boil Lentils in a large quantity of salted water until tender but not mushy. Fry onions slowly in a non-stick pan large & deep enough to hold all ingredients over a low heat stirring often until they turn a rich golden brown.
 When lentils are cooked pour into a sieve and rise with cold water & drain for a few minutes.
When the onions are ready add spices, raise heat to medium and fry until aromatic to cook spices. Add the lentils and mix and then gradually add the cold rice mixing thoroughly and heating over a high heat. Season with salt and pepper and stir well. Serve hot or room temperature with yoghurt.

Variations

Add 1 tablespoon tomato paste &1/2 teaspoon of dried chilli flakes to spices.
After onions are caramelised add some carrots/celery and fry.
Chop any leftover chicken, lamb or beef into the caramelised onions and fry.