My favourite!!Lentils with Rice - Moudjendra
This risotto-like dish, with its tiganissi, or flavouring of browned onions and its lemony aftertaste has a distinct Cypriot feel to it. Part Greek and part Arab. It is perfect for parties! Leftovers, if there are any, can be used as stuffing for tomotoes and peppers, or may be formed into patties and browned in a lightly oiled non-stick frying pan.
- 375g brown or brownish-green lentils
- 190g long grain rice
- 1 teaspoon salt
- 4 tablespoons lemon juice
- 7 tablespoons olive oil
- 1 medium onion, peeled and cut into fine half-rings
- 3 cloves garlic, peeled and finely sliced
Combine the lentils and 1.5 litres of water in a wide, non-stick pan. Bring to the boil. Cover, turn the heat low and cook for 15 minutes. After this, drain the lentils but keep the water.
Put the oil in a wide non-stick pan. When hot, put in the onion and garlic. Stir and fry, turning the heat down as needed, until the onion and garlic are medium brown and crisp. Add the lentils, the rice and salt. Stir to mix and bring back to the boil with the water. Cover again, turn the heat to the very low and cook gently for another 30 minutes. The lentils and rice should have the slight loose consistency of a risotto. Remove from the heat. Add the lemon juice and mix gently. Cover again and keep warm