Thursday, 6 August 2015
Middle eastern lentils and rice with roast vegetables
Black sesame seeds
lemon zest, and juice
1. Boil rice and lentils separately - add a bay leaf and a garlic clove to the lentils.
2. Roast the veg in olive oil with bay leaves, garlic, a sprig of rosemary and a sprinkle of chili flakes.
3. When rice and lentils are cooked, drain them and fry with softenned onion, mustard, sesame and cumin seeds. When mixed grate in a little lemon zest and a squirt of lemon juice.
4. Top the lentils and rice with crispy fried onions.
Delicious. I think some lemon yogurt sauce would go very well if you want a bit of a sauce.