I wanted to use my homemade sprouted lentils in a different way – usually simply adding them to salads. So I prepared this majadra for Meatless Monday. This oriental dish is full of flavour, and I think it’s a nice way to eat sprouted lentils. I will post tomorrow about how to easily sprout lentils with minimum equipment available at home.
The quantities in the recipe here serves two. It’s ready in 30 minutes or so.
- 1 ½ tablespoons of olive oil, divided
- ½ cup of white rice, rinsed and drained
- 1 cup of water
- 1 garlic clove, peeled and minced
- ¼ teaspoon of salt
- 1 small onion, peeled and sliced
- ½ teaspoon of ground cumin
- 1⁄8 teaspoon of ground cinnamon
- 1-1 ½ cups of sprouted lentils (about 2 tablespoons of dry lentils. I use 4-day or 5-day sprouted lentils)
- Ground pepper
Prepare the rice: in a saucepan over medium-high heat, add ½ tablespoon of olive oil and the rice, and stir well to coat the grains with oil. Stir in the garlic and salt, and cook for a few minutes until the rice is transparent. Cover with the water, bring to a boil, turn down the heat to low, and simmer covered for 20 minutes. When done, remove from the heat, and let rest 5 minutes before uncovering.
In the meantime, in another saucepan on low heat, add 1 tablespoon of olive oil and the onion, and cook stirring often until the onion is golden, soft and translucent (the onion should not be burned and crisp). Stir in the cumin, cinnamon, season with salt, and add the sprouted lentils. Cook stirring often for a further 5-7 minutes. Set aside covered.
When the rice is ready, fluff it with a fork. Add the onion-lentil mixture to it, season with pepper to taste, and toss well to combine. And eat at once!
Adapted from Majadra by AbbaGav