Cypriot Lentil and Rice Pilaf
Ingredients
- 2 cups green lentils
- 3 large onions
- 1/4 cup olive oil
- 1 cup long grain rice
- 1 1/2 cups hot water
- 1 vegetable stock cube
- salt and pepper
Serving suggestions
- olives
- feta cheese
- rocket
- tomatoes
Preparation
Put the lentils into a large pan with lots of cold water.
Bring them to a gentle boil, lower to a simmer and cook for 30-35 minutes or until the lentils are soft but still holding their shape.
While the lentils are cooking, peel and slice the onions. Put them into another pan with the olive oil and cook over medium heat until softened and lightly caramelised.
When the lentils are ready, drain them and discard the water. Wipe the pan to remove any scum.
Return the lentils to the same pan.
Add the rice to the lentils, add the water and crumble in the vegetable stock cube. Stir a couple of times to combine.
Bring to a simmer, cover and cook for ten minutes.
The rice should be cooked now. Add the cooked onions and any oil from the pan and stir through the lentils.
Season well and serve.
Tips
Serve with feta, tomatoes, rocket, and olives mixed through for enhanced flavor.
To encourage children to eat it, serve alongside their favorite foods and in manageable quantities.
