Monday, June 1, 2015
Megedarra - Lentils and Rice
I admit, this IS A Rather out of the blue Recipe post, but its one of Those That I Have to write about and share. One Because its so Easy and so Delicious. And Two, and this IS selfish, but the website That Gave the recipe does not have a picture and I just can not pin a recipe without a picture! ... even though I realize I'm no food photographer, its better than nothing. :)
Also, this recipe is HEALTHY! The lentils are chock full of fiber, protein, potassium, iron, B-6, and magnesium..and a whole bunch more nutrients too!
Not to leave out the asparagus, of course!
Megedarra is very popular in Egypt, and considered a poor meal. It feeds a lot and is very hearty.
What you'll need:
5 Tbsp EVOO
2 lg onions, halved and thinly sliced
1 C brown or green lentils, rinsed
5 C water
1 C rice (I use Japanese rice, rinsed 3-5 times)
salt and ground pepper
(My additions: 1/2 tsp cumin and a bay leaf)
1 C plain or Greek yogurt
2 sm garlic cloves, finely chopped
1 tsp lemon juice
1 drop Lemon essential oil
1/4 tsp ground cumin
This CAN BE made the Night before as well. You CAN find the Original Recipe here . For the Asparagus you'll need
Salt and Pepper
Preheat oven to 375 degrees. Cut ends and clean asparagus, and place in a foil lined baking dish. Drizzle EVOO lightly over asparagus, followed by garlic powder, salt and pepper, and parmesan. Bake in the oven for 25 minutes, or until asparagus browns.
Please make these and enjoy them as much as I do !! I know everyone will love it.
*all images original to Amazing Grapes
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