on March 24, 2016by Fiona Ryan
Good Friday is the last Friday in Lent, when Catholics abstain from eating meat. Many non Catholics also follow this tradition, if only for Good Friday. Once upon a time, the idea of entertainingwithout meat would have been unthinkable. These days, with many who eat less or no meat and, the whole of the globe to plunder when composing amenu, it couldn’t be easier.
Easter is a time for reflection and celebration. In the Northern Hemisphere, it’sspring with new foliage, flowers and baby animals. There is no denying the symbolism of the link between new life and the re-birth of Jesus Christ. Meanwhile, in my neck of the woods, it’s allegedlyautumn. A time to enjoy cooler evenings and think about getting back into the kitchen after a long, hot summer. Still too hot for soups and braises but cookeddishes are at least on the menu again. Easter is the perfect four day long weekend. You can get together with friends and family without all of the pressure and tension that seems to attach itself to Christmas celebrations.
Crispy Onions – You Can Never Have Too Many
Some of you may recall that I was giftednearly a full case of onions whichmeant I had to do some creative cooking and thinking. I made a number of onion dishes including a delicious Caramelised Onion Tart and a wildly popular . The thing that made is so wildly popular was the crispy onions. Theyare just so moreish. It was very hard not to eat them all before they made it on to the dish. Ottolenghi’s mejadra recipe from his book Jerusalem also uses these same crispy onions to good effect. As I suggested previously, take the time to make additional crispy onions as everyone will want to add some more, once they get a taste.
Regular readers will know that I am a huge fan of Yotam Ottolenghi. His food is interesting, easy to make and offers an insight into other cultures. I’m such a fan that I have a tab on this blog dedicated to recipes of his that I’ve recreated.I recommend serving this dish with an accompaniment of tangy yoghurt and a tart tamarind chutney, alongside some fresh Turkish bread for a complete vegetarianmeal. If you’re serving this with meat, a wholechicken dry rubbed with ground cumin powder and salt and then roasted, is a good option.
Ottolenghi’s Mejadra
Ingredients
- 250g flat green or brown lentils (not French puy)
- 200g basmati rice
- 350ml water
- 2 tbsp olive oil
- 2 tspn cumin seeds
- 1 1/2 tbsp coriander seeds
- 1/2 tsp tumeric, ground
- 1 1/2 tsp allspice, ground
- 1 1/2 tsp cinnamon, ground
- 1tsp sugar
- 4 – 6 medium onions, peeled and finely sliced
- 3 tbsp plain flour
- approx 250ml canola or sunflower oil (to crisp onions)
- salt and pepper to season
Method
- Place the lentils in a small saucepan, cover with plenty of water and cook for 12 – 15 minutes then drain. Lentils should be firm and retain their shape so do not overcook.
- Combine finely sliced onions and flour in a bag or bowl. Mix thoroughly until all slices are coated and shake off excess flour.
- Heat vegetable oil over a medium high heat in a medium, heavy based saucepan. Oil is ready when a piece of onions sizzles.
- Place some of the onion in the pan and cook vigorously until onion browns and is crisp. Remove from the pan and drain in a colander lined with paper towel.
- Repeat with remaining onion until it is all browned and crisped. Do not overcrowd the pan and watch it carefully whilst cooking. The onion will brown quickly. You are after golden, not burnt.
- Drain out excess oil from the saucepan and wipe it clean. Toast the cumin and coriander seeds for a minute or two then ass the rice, olive oil, tumeric, allspice, cinnamon, sugar, 1/2 teaspoon of salt and a good grind of black pepper.
- Stir to coat the rice with oil, then add the drained cooked lentils. Bring to the boil and cover with a lid. Simmer on a very low heat for 15 minutes.
- Remove from the heat, lift off the lid and cover the pan with a clean tea towel. Replace the lid and set the Mejadra aside, covered, for 10 minutes.
- When ready to serve the Mejadra, add half of the crispy onions to the rice and lentils and fork through. Turn onto a serving platter and scatter another quarter of the crispy onions on top. Serve with a bowl of remaining crispy onions.
Serves 6 (as a meal) – 10 (as a side)
*If you are interested in purchasing Jerusalem or any of Yotam’s other cookbooks, click on the link. It will take you to 100% Aussie owned bookseller Dymocks – I receive a small commission via this link for any books purchased within 30 daysof clicking.
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Tagged as:affiliate,lentils,rice,vegetarian,Yotam Ottolenghi
FAQs
As opposed to animal proteins, most vegetable proteins do not contain a complete set of essential amino acids. However, vegetables like lentils are high in fiber and other nutrients. Lentils can be combined with other ingredients like rice to form a “complete protein” with a full complement of amino acids.
What is lentil rice made of? ›
Lentil rice
| Lentil rice is almost always cooked with raisins and sometimes it is served with dates or meat, but not both! |
|---|
| Course | Main course |
|---|
| Place of origin | Iran |
| Serving temperature | Hot |
| Main ingredients | White rice, Lentils. raisin (seedless), water, salt |
Mjadara is a Middle Eastern rice dish that consists of rice, lentils, caramelized onions and olive oil🫒 this simple and humble meal is one of my favorites! Serve with a spicy salsa, cucumber, mint & garlic yogurt + a salad and it's amazing 🥰 Enjoy!
Which color lentil is healthiest? ›
Black Lentils (Beluga lentils)
Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.
Is it OK to eat lentils everyday? ›
Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.
What ethnicity eats lentils? ›
Lentil dishes are most widespread throughout South Asia, the Mediterranean regions, West Asia, and Latin America. In the Indian subcontinent, Fiji, Mauritius, Singapore and the Caribbean, lentil curry is part of the everyday diet, eaten with both rice and roti.
Are lentils healthier than kidney beans? ›
Nutritional properties: Lentils have a lower phytate content than beans and are lower in indigestible sugars, which means that they are less likely to lead to flatulence than beans. Beans are also slightly higher in carbs than lentils, though their dietary fiber content can vary between legumes.
Why do Mexicans eat lentils? ›
Widely consumed throughout the Mediterranean region, lentils were standard fare for the Spaniards, who brought them to the New World, where they became a staple of the Mexican diet. They became a staple crop, too.
What is lentils called in English? ›
LIST OF LENTILS, BEANS, and PULSES
| S.No. | ENGLISH NAME | HINDI NAME |
|---|
| 1 | Yellow split Pigeon peas | Arhar dal, Toor dal, Tuvar dal |
| 2 | Split & skinned green gram, yellow lentils | Moong dal, Mung dal |
| 3 | Red lentils | Lal masoor dal |
| 4 | Split & skinned black gram | Urad dal |
6 more rowsMejadra is a fragrant Middle Eastern rice pilaf that is SO GOOD you can – and will want to – eat it on its own! Mejadra is an ancient dish that is hugely popular throughout the Arab world.
Canadian lentils are regarded as the gold standard around the world. As the world's largest producer and exporter of lentils, Canadian Lentils are exported to places like India, Turkey, Bangladesh, UAE, Egypt, and Algeria where lentils are staple foods.
Where do lentils grow in us? ›
dry peas, lentils, and chickpeas, are an important feature of the dry farm lands of the western U.S. The two principal grow- ing regions include the Northern Plains, comprised of Montana, North Dakota, and South Dakota, and the Palouse, which includes eastern Washington, northern Idaho, and northeastern Oregon.
What nationality eats lentil soup? ›
It is a staple food throughout Europe, Latin America and the Middle East.
What to pair with lentils to make a complete protein? ›
The combination of wheat or rice with beans or lentils is referred to as complementary because they create a nutritionally complete protein.
What to eat with rice to make a complete protein? ›
Both are easy to grow, plentiful, and filling. The combination of beans and rice creates a complete protein. Beans alone and rice alone both lack certain essential amino acids. If eaten together, however, each contributes what the other is missing to form a complete protein.
Which grain is considered a complete protein? ›
Another pseudocereal, quinoa is a complete protein offering all nine of the essential amino acids in a healthy balance. Quinoa's germ (where the majority of protein is found) makes up about 60% of the grain!
What foods have all 9 essential amino acids? ›
Foods that contain all nine essential amino acids are called complete proteins. These foods include beef, poultry, fish, eggs, dairy, soy, quinoa and buckwheat. Foods that contain some but not all the essential amino acids are called incomplete proteins.
