Rice with Puy Lentils and Roasted Nuts

, from Issue #61. September, 2015
Photography by Manja Wachsmuth.
Rice with Puy Lentils and Roasted Nuts

This is a traditional Arab recipe of tender rice, lentils and sweet spices topped with golden nuts and cool yoghurt. A pile of crisp fried onions is a traditional but optional topping.

Serves: 6

INGREDIENTS

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon each ground cumin, cardamom, cinnamon, allspice and ground pepper
1 cup basmati rice, rinsed and drained
1 cup puy lentils, rinsed and drained
2½ cups water
½ teaspoon sea salt

To serve
½ cup sliced almonds, roasted
2 tablespoons pistachio nuts 
2 tablespoons chopped parsley

METHOD

Heat the oil in a large saucepan and cook the onion and garlic with a good pinch of salt until soft. Stir in the spices and cook for 1 minute, then add the rice, lentils, water and salt and bring to the boil. 

Give it a final stir then cover tightly and cook for 10 minutes. Remove from the heat and leave covered for 10 minutes to finish the cooking process. 

Transfer to a serving bowl and top with the nuts and parsley. 

Menu: Serve with Slow-Cooked Spiced Shoulder of LambRoasted Carrots with Yoghurt and Cracked Wheat and Winter Greens Salad with Mint Dressing.