Here’s a vegetarian Palestinian dish from my heritage, made with simple ingredients, high in protein and full of nutrients, perfect for this weather. If I had to describe it, I’d say it’s a cross between soup and porridge. It warms my heart any day. I hope you get to try it and enjoy it as much as I do.
Ingredients
- 1 cup red lentils washed and strained
- 1/2 cup short grain rice rinsed, soaked and strained
- 1 small onion diced (fine)
- 2 tablespoons olive oil
- 1 teaspoon Salt
- 1/3 teaspoon Cumin
- 1/4 teaspoon Turmeric
- 4-5 cups water
- Crushed garlic
- Cilantro
- Olive oil
Instructions
- Start by washing the rice about 3 times and then soak for one hour in warm water, sauté 1 onion in 2 tablespoons of olive oil until translucent add the rinsed and drained red lentil, spices and salt and cook for about 40 seconds, cover with water bring to a boil then cover tightly with a lid and bring down the heat to simmer let cook until the lentils are mushy. You then will blend with a hand blender until smooth, add the soaked and drain rice and stir well so it doesn’t stick together, add another cup of water cover for the first 5 minutes and cook on low stirring occasionally. Uncover and make sure to break the rice down with the back of the spoon enough to separate as it will tend to stick to each other as it thickens!!
- You will know it’s done once the rice is tender, you can always adjust the thickness by adding water. The key is not too soupy and not too thick ☺️.
- Serve in deep dishes, fry garlic and cilantro in olive oil top the msalwaah, squeeze some lemon and enjoy next to green olives and radishes.
- Makes 2 servings as a main meal or 4 as a side dish.