zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Middle-eastern rice and lentils

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Middle-eastern rice and lentils

    Make midweek cooking a little bit simpler with a few essential ingredients and a quick, healthy recipe.

    • Total time: 30 minutes 30 minutes

    Serves: 2

    Ingredients

    • 2 tbsp Olive oil
    • 3 Onions, sliced
    • 1 tbsp Balsamic vinegar
    • 1 tsp Caster sugar
    • 250g Cooked puy lentil
    • 250g Cooked brown basmati rice
    • 2 Eggs
    • 1 tbsp Chopped parsley

    Method

    1. Heat the oil in a large frying pan and add the onions. Cook over a low heat for 15 minutes, stirring frequently. Add the vinegar and sugar, turn up the heat and stir for another 5 minutes, until golden. Stir in the cooked lentils and rice.
    2. Meanwhile, crack the eggs into a deep frying pan of barely simmering water and poach for 3–4 minutes. Drain and serve each egg on a bowlful of the rice mixture, sprinkled with the chopped parsley.
    3. Serve with houmous and a tomato salad.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars