Yield: 8 servings
|¼ cup||Lentils; soaked overnight in|
|2 tablespoons||Olive oil|
|½ cup||Finely chopped fresh cilantro leaves|
|½ cup||Rice; rinsed|
|Salt and pepper|
|1||Piece chili powder|
|2 tablespoons||Flour; dissolved in|
|¼ cup||Lemon juice|
Lentils do not require soaking; and we usually sort and wash them before using them. If they are soaked, we can cut the cooking time by half.
In a saucepan, place the lentils and their soaking water, olive oil, coriander leaves, and paprika. Bring to a boil over high heat. Cover and cook over medium heat for 25 minutes; then add the remaining ingredients except the flour mixture and lemon juice and cook for a further 20 minutes or until the rice grains are tender but still whole.
Remove from the heat and slowly stir in the flour paste and lemon juice.
Return to the heat and bring to a boil. Serve immediately.
*Hanneman > " Hareera Marrakashee," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books.
Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@...> on Jun 12, 1998, converted by MM_Buster v2.0l.