Recipes Details

15/11/2017

Ingredients

• 2 tsp (10 ml) sunflower oil
• 2 onions, chopped
• 2 cloves of garlic, finely chopped
• 2 carrots, sliced
• 1 green pepper, seeds removed and chopped
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) dried mixed herbs
• 1 bay leaf and 1 cinnamon stick
• 1 cup (250 ml) uncooked brown lentils
• 1 cup (250 ml) uncooked brown rice
• 3 cups (750 ml) water
• ½ tsp (2,5 ml) salt
• lemon juice and black pepper to taste
• 2 tbsp (30 ml) chopped fresh parsley or coriander

Method

Heat oil in a pot and fry onions, garlic, carrots and green pepper for a few minutes.

Add cumin, dried herbs, bay leaf and cinnamon with the lentils, rice, water and salt.

Bring to the boil, reduce the heat and simmer with a lid for 30-40 minutes or until the rice and lentils are tender. Add another ½ cup of water if necessary.

Season lemon juice and pepper. Stir in the fresh herbs and serve warm.