VEGETARIANS AND VEGANS CHEER!
A dish my mum made when there wasn’t much in the fridge or in between shops as it’s always in the pantry and super easy to make with onion and stock. There is actually a second recipe from the Middle East that turns this base into a soup, see picture, that’s a little later on. I adore this dish especially with a tangy salad. One of my go to comfort foods, mainly because it reminds me of my beautiful mama and the memories we had cooking together when I was younger.
This is fantastic for vegetarian and vegans, the chicken stock I use is from a brand called massel, it has no animal products! I LOVE IT!
- 1 cup of washed split red lentils
- 1 brown onion finely diced
- 3 ⅓ cups of water
- 1 tspn cumin
- ¼ cup rice
- 1 tbspn ghee or ½ tbspn butter
- In a large pot, fry onion till dark dark golden brown
- Add the water and bring to the boil, boil for 5 mins covered
- Then add in the lentils, rice, salt for seasoning, mix well
- On a medium to low heat, cook for 15-20 mins check at 15 mins – if not cooked, cook in 5 mins increments
- Also note here if it’s drying out quickly you can add ¼ cup of water to keep it cooking and not drying out.
- Once cooked mix really well, almost beating the mixture to break it up, loosen with a little water if it’s too thick
- Add in the cumin
- Done! Serve it with your favourite salad.