Egyptian Lentils and Rice
- 1½ cups (300g) basmati rice
- 1½ cups (300g) split mung lentils
- 2 tblspns olive oil
- 1 sliced onion
- 1 tspn cumin seeds
- 2-3 bay leaves
- 2 pieces cassia bark
- ¼ tspn black peppercorns
- 5 cloves
- 1 tblspn cardamom seeds
Wash mung lentils and rice, drain and place to the side.
Heat olive oil in fry pan, add onion, spices and bay leaves and cook for 5 minutes. Once the onion has softened add the rice and lentils and cook for around 2 minutes. Pour in 1.25 litre of water with salt to taste.
Bring to the boil, reduce heat and cook over a low heat for 15 minutes, stirring gently to avoid breaking the grains. Cook, uncovered over low heat for 3 minutes or until the moisture has all evaporated. Serve hot with Indian curries and spicy side dishes. Can be served with sweet Chilli sauce.
Serves 6