Saturday, September 25, 2010

Egyptian Lentils and Rice

Let me start this post by geeking out about the Vegan Recipe Search Engine. A coworker of mine who isn't even vegan told me about it, and it is wonderful! You can look up recipes you get a hankerin' for, or do what I often do and search based on a main ingredient you have if you want to do something with it and need ideas. That was how I found this recipe, which I've modified here some for this post. The combination of cumin with cinnamon is intriguing and delicious.

Egyptian Lentils and Rice

4 1/2 teaspoons olive oil
1 onion, chopped
1 Cup brown lentils
1/2 Cup brown rice
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon ground cumin
5 Cups water or vegetable broth

Pour the olive oil into the bottom of a Crock Pot or slow cooker and set it to high. Chop the onions small, then add them to the slow cooker and let cook for 15 minutes. Add the lentils, rice, spices, and broth or water. Cook on high for about 3 hours or until the rice and lentils are soft.

You'll notice that there is much more broth than necessary, and the dish seems more like a soup. Strain the dish to serve, and keep the extra broth. You can add a couple tablespoons of cornstarch to it to make a savory gravy! Or, if you'd rather not, just use about 3 cups instead of 5 to begin with - I've never experimented to find the right volume since I love having the extra broth to use gravified with soysauge and biscuits, or bread.

No pictures since I'm an awful photographer. The link to the original recipe though has some pix.

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