Koshari (rice & lentils)

I would never have thought to combine rice and lentils but apparently it’s quite common in the Middle East. The pairing of the two along with fresh herbs made this dish quite delicious!  Lentils are a very good source of cholesterol-lowering fiber, are low in fat and high in protein.  The French green lentil (also known as Puy lentils due to origins in the Puy region of France ) remain firm even after cooking.

Serves 4 to 6
recipe adapted from Australia Vogue Entertaining & Travel
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200g (1 cup) French-style green lentils
200g (1 cup) basmati rice
60ml (1/4 cup) olive oil
2 large onions, halved, thinly sliced
1/4 cup each coarsely chopped dill, flat-leaf parsley and spearmint
200g feta, sliced

Cook lentils in a saucepan of boiling water for 10 minutes or until par-cooked. Drain. Add rice to the pan with 375ml (1 1/2 cups) water and bring to a simmer, then cover with a tight-fitting lid and cook over low heat for 15 minutes or until the water is absorbed. Remove pan from the heat and stand, covered, for 10 minutes.

Meanwhile, heat olive oil in a frying pan over medium heat and fry onions for 15 minutes or until golden. Using a fork, gently fluff the rice and lentils, then stir in three-quarters of the onion, herbs and feta. Tip the mixture into a bowl and serve topped with remaining herbs, slices of feta and fried onions.

The Culinary Chase’s Note: Herbs are such a welcomed addition to any dish and in this one the herbs help tame the peppery taste of the French green lentil.  Before cooking, always rinse lentils and pick out stones and other debris.