Monday, January 4, 2010

Lebanese lentils and rice & tsatsiki

This is a quick and tasty side. I like having it with falafel, and tsatsiki*.

I realized I had to figure out how to make yummy lentils and rice because I am such a huge fan of it at Sultan's Market.

I have been making the following recipe, and really enjoying it. I am still working on the "perfect" falafel, so I am not ready to post that one just yet :)

2 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground garam masala
28 oz. vegetable broth
3/4 cup dried green lentils, rinsed, picked over
3/4 cup long-grain white rice

Heat 2 tablespoons oil in large saucepan over medium-high heat. Add garlic and next 3 ingredients; sauté , about 3 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.

* Tsatsiki

1/2 medium cucumber, peeled, seeded, and diced
1 garlic clove
2 tablespoons olive oil
1 cup plain Greek yogurt

Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.

Meanwhile, mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.

Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.

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