Ingredients
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For the stew:
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1 cup green lentils, picked over and rinsed
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1 cup brown rice, rinsed well
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2 medium yellow onions, chopped
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2 garlic cloves, minced
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1/2 cup sultanas (golden raisins), packed
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1 can full-fat coconut milk (approx. 14 oz.)
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1 tablespoon tomato paste
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1 teaspoon salt
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1/2 teaspoon black pepper
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Optional: 1 jalapeño pepper, seeded and finely diced (for added heat)
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For serving:
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Chopped fresh parsley, mint, and/or cilantro
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Sliced avocado, if desired
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Crusty bread or crackers, for dipping
Directions
Subtitle: A Budget-Friendly, Seasonal, and Kid-Friendly One-Pot Meal Inspired by Ancient Egypt
Ingredients:
For the stew:
1 cup green lentils, picked over and rinsed
1 cup brown rice, rinsed well
2 medium yellow onions, chopped
2 garlic cloves, minced
1/2 cup sultanas (golden raisins), packed
1 can full-fat coconut milk (approx. 14 oz.)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1 jalapeño pepper, seeded and finely diced (for added heat)
For serving:
Chopped fresh parsley, mint, and/or cilantro
Sliced avocado, if desired
Crusty bread or crackers, for dipping
Instructions:
1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion and cook until softened and translucent, about 5 minutes.
2. Stir in the garlic and cook for another minute.
3. Pour in the coconut milk and water, making sure the lentils and rice are completely covered. Add the remaining stew ingredients, except for the optional jalapeño and seasoning. Bring to a boil.
4. Reduce heat to low, cover partially, and simmer for 25-30 minutes, or until the liquid has been absorbed and the lentils and rice are tender.
5. Taste and adjust seasoning as needed. If you’d like more heat, stir in the diced jalapeño before serving.
Directions:
To serve, place equal portions of the stew into bowls and garnish with your choice of herbs, avocado, and/or crushed nuts. Serve immediately.
Note: This recipe makes approximately 6-8 hearty servings. You can easily double or triple the ingredients to feed a larger crowd.
Steps
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1
Done
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Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion and cook until softened and translucent, about 5 minutes. |
|
2
Done
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Stir in the garlic and cook for another minute. |
|
3
Done
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Pour in the coconut milk and water, making sure the lentils and rice are completely covered. Add the remaining stew ingredients, except for the optional jalapeño and seasoning. Bring to a boil. |
|
4
Done
|
Reduce heat to low, cover partially, and simmer for 25-30 minutes, or until the liquid has been absorbed and the lentils and rice are tender. |
|
5
Done
|
Taste and adjust seasoning as needed. If you'd like more heat, stir in the diced jalapeño before serving. |
