The pairing of rice and lentils in the Middle East is a common one. In Egypt they’re often eaten during fasting or when abstaining from meats.
Ingredients
- 200g (1 cup) French-style green lentils
- 200g (1 cup) Basmati rice
- 60ml (1/4 cup) olive oil
- 2 large onions, halved, thinly sliced
- 1/4 cup fresh dill, coarsely chopped
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 1/4 cup spearmint, coarsely chopped
- 200g feta, thinly sliced
Method
- Step 1Cook lentils in a saucepan of boiling water for 10 minutes or until par-cooked. Drain. Add rice to the pan with 375ml (1 1/2 cups) water and bring to a simmer, then cover with a tight-fitting lid and cook over low heat for 15 minutes or until the water is absorbed. Remove pan from the heat and stand, covered, for 10 minutes.
- Step 2Meanwhile, heat olive oil in a frying pan over medium heat and fry onions for 15 minutes or until golden.
- Step 3Using a fork, gently fluff the rice and lentils, then stir in three-quarters of the onion, herbs and feta. Tip the mixture into a bowl and serve topped with remaining herbs, slices of feta and fried onions.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1266 kj
Energy
13g
Fat Total
5g
Saturated Fat
5g
Fibre
13g
Protein
16mg
Cholesterol
287.3mg
Sodium
2g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Sophia Young
- Image credit: Anson Smart
- Publication: Vogue Entertaining + Travel
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