Recipe

Demjeddra Recipe

	Laurad / All my dishes 1 year, 3 months ago This dish is has a really simple base of lentils and rice and is made different by adding pine nuts and yogurt. I find people either love it or hate it with the yogurt mixed in. Prep:60m Cook:45m Servings:46	Laurad
	lentil rice

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Ingredients

1 cup lentils

1+2 Tablespoon olive oil

1 onion

4 cloves garlic

1 cup rice

1/2 teaspoon crushed red pepper

2 teaspoons cround cumin

1/4 teaspoon seasoned salt (such as McCormics or some other brand. Creole seasoning can be used in a pinch)

1 1/2 teaspoon salt.

Plain yogurt

Directions

Follow the lentil prep instructions on the lentil bag (1 hour soak time plus boiling).

Simmer lentils (between low and medium heat) for 45 minutes in a covered pot. When done, drain the lentils. By this point they should be soft.

While lentils are cooking, roast the pine nuts in a shallow pan (I use a cast iron skillet) with 1 Tablespoon olive oil on medium heat, stirring constantly. Brown them but don't burn them. Set aside.

Chop the onion and mince the garlic. Put the onion and garlic in the pan with 2 Tablespoons oil, salt, ground cumin, crushed red pepper, and seasoned salt. Dump the spices directly on the onion for best result. Cook on high heat, stirring constantly, until the onion is cooked.

Add 1 1/2 cups water and the 1 cup rice and stir in. Bring to a boil, and then cover and turn it to medium to low heat until it is simmering (check under lid to be sure).

Cook for 20 minutes or until the rice is cooked.

Mix lentils and rice together. Sprinkle pine nuts over top.

Serve with plain yogurt (I mix it into the rice and lentils, but see note above).

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