Lentils And Rice
|Brown lentils||1 Cup (16 tbs), well washed and soaked for 1 to 2 hours|
|Onion||1 , finely chopped|
|Oil||8 Tablespoon (preferably olive oil)|
|Freshly ground black pepper||To Taste|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Onions||2 , sliced downward into half moon shapes (Extra)|
Drain lentils, cover with fresh water and boil for 20 to 30 minutes or until tender. Fry chopped onion in 2 to 3 tablespoons of the oil until soft and golden. Add it to the lentils and season with salt and pepper. Mix well and add to the rice together with enough water to make the volume of liquid in the pan about equal to that of the rice. Season again and simmer gently, covered, for about 20 minutes or until rice is tender; add a little more water during the cooking if needed â€” it should be just absorbed when the rice is cooked. Fry sliced onions briskly in remaining oil until dark brown, sweet and almost caramelised. Serve the lentils and rice in a large shallow dish garnished with the fried onion slices. Either hot or cool, it is a delicious light supper dish to have, dressed with yogurt.In the Middle East, the proportions vary with every family. Olive oil gives a distinctive flavor to the dish, but a lighter vegetable oil will do.