Vegetables Recipes - Middle Eastern Mujadarra

Ingredients

• 350 g/12 oz/2 cups whole green lentils, soaked

• 225 g/8 oz/1 cup long-grain rice

• 3 garlic cloves, crushed

• 2 onions, finely chopped

• 120 ml/1/2 cup olive oil

• 750 ml/3 cups vegetable stock or water

• 2.5 ml/1/2 tsp cumin seeds

• Salt and freshly ground black pepper

• 150 ml/2/3 cup plain yoghurt

• 1/2 cucumber, chopped

• 5ml/1 tsp dried mint

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Method:

1. Drain the lentils and place in a pan with enough water to cover. Bring to the boil and simmer for about 1 hour or until tender.

2. Meanwhile, soak the rice for 30 minutes in warm water. Drain. Fry (sauté) the garlic and onion in the oil for 3 minutes until soft and lightly golden.

3. Add the drained rice and oil and onion mixture to the lentils. Add the stock or water and the coarsely crushed cumin seeds. Season lightly.

4. Bring to the boil, reduce the heat, cover and simmer gently for about 15 minutes until the rice is tender and has absorbed all the water.

5. Add more boiling water if the rice is drying out too quickly. Mix the yoghurt with the cucumber, mint and a little salt and pepper.

6. Serve the rice mixture with the yoghurt mixture.