Israeli Rice And Lentil Stew With Cumin And Garlic Recipes

Steps:

• Sort the lentils carefully, discarding any stones.
• Rinse lentils, then combine with the water in a large saucepan.
• Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender.
• Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups.
• In a heavy skillet, heat the vegetable oil over medium heat.
• Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes.
• Add the garlic and cumin and saute 30 seconds; reserve.
• Add reserved lentil cooking liquid to pan of lentils and bring to a boil.
• Add salt and rice and return to a boil.
• Add the onion mixture.
• Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes.
• Fluff gently with a fork.
• Season to taste with salt and pepper and lightly stir in parsley if desired.
• Serve hot.

Steps:

• In a large heavy pot heat oil.
• Add celery, carrots, onions, and garlic sauté till slightly browned, about 5 minutes.
• Mix in spices and bay leaf.
• Add water, scraping the brown goodness from the bottom of the pot.
• Add ham bone, tomatoes and chipotle; bring to a boil and then simmer for 1 hour.
• Add lentils; cook for 15 minutes and then add rice. Cook for 30 more minutes.
• You can thin if you like with liquid either chicken stock of water. Water would be just fine because there is plenty of flavor.

Steps:

• Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear.
• Heat 2 tablespoons olive oil or vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don't remove the lid!) until the rice is tender, about 15 minutes more.
• Meanwhile, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.

Steps:

• Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
• Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
• Taste to adjust spices. Stir in cream and serve.