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Arabic lentils with spices, rice and onions by Athena Loizidou

  • NAVA Preparation time15’
  • NAVA Cooking time45’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

For 4 portions:

140 gr. brown lentils

150 gr. sunflower oil for frying

2 medium brown onions, peeled and sliced

2 teaspoons olive oil

1 teaspoon cumin

1 teaspoon cinnamon

½ teaspoon coriander

½ teaspoon turmeric

150 gr. basmati rice

1 teaspoon salt

¼ teaspoon black pepper

250 gr. - 400 gr. water

1 cube of chicken broth without salt

30 gr. raisins


Recipe Directions

1. Put the lentils in a medium casserole with enough water to cover them well. Let the water boil for about 20 minutes, until the lentils are soft. Strain them and set them aside.

2. At the same time, heat the oil in a large cast iron pan over medium-high heat. Fry all the onions in portions for 3 to 4 minutes until change colour. Remove them from the pan and place them on a plate lined with kitchen paper.

3. In a casserole, heat the two teaspoons of olive oil. Add the cumin, the cinnamon, the coriander and the turmeric. Heat them for 1 minute and add the rice. Add water, chicken broth and the boiled lentils. Let the mixture simmer over high heat, then add the raisins and cover the pot with its lid. Simmer the food on low heat for 20 minutes.

4. When the food is ready, transfer it to a plate and put the fried onions on top. We can also mix some of the onions with the Mujaddara Arabic lentils.

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