Rice and Lentils with Ras el Hanout Posted on 4 Aug 15:30 , 0 comments
Great as a side dish or as a whole meal. It’s a beautiful and aromatic dish, no one will believe you it was that easy to make!
INGREDIENTS
- 1.5 cup basmati rice, soaked in cold water for half an hour
- ½ cup black lentils
- 1 large onion, chopped
- 3-4 tsp Ras el Hanout, or to taste
- Olive oil
- 1 red pepper
- 2 tomatoes
- 1 Tbsp tomato paste
- 2-3 garlic cloves
- Salt
PREPARATION
- Use a blender (or a knife) to finely chop and mix the red pepper, tomatoes, tomato paste, garlic, and about 2 tbsp olive oil
- Cook the lentils in a pot with boiling water and salt for 15 minutes, drain the water and add a tbsp of olive oil. The lentils need to be cooked but still firm to bite
- Heat some olive oil in a separate pot and saute the onion until it’s slightly brown. Add the Ras el Hanout and mix
- Add the rice and fry with the chopped onion for 5 minutes
- Add the red paste that you made in step 1, and mix until the rice is thoroughly covered
- Add 2.5 cups water and bring to a boil. When water is boiling cover the pot and lower the heat. Cook for 20 minutes
- Turn heat off and add the lentils and mix. Cover again and let it sit covered for 20 minutes
Recipe and Photo reprinted with the permission of Romi Hefetz