Cypriot Lentils with Rice is a delicious and nutritious dish that can be enjoyed on its own or as a side dish. Enjoy your meal!
Ingredient
1 cup green or brown lentils
1 cup long-grain rice
1 large onion, finely chopped
2 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons tomato paste
4 cups vegetable broth or water
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Method
Rinse the lentils under cold water and drain well. Set them aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
Stir in the tomato paste, ground cumin, and ground coriander. Cook for another minute to allow the flavors to meld together.
Add the lentils to the pot and pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the lentils are tender but not mushy.
While the lentils are cooking, rinse the rice under cold water until the water runs clear. Drain well.
Once the lentils are cooked, add the rice to the pot. Stir everything together, cover the pot again, and let it simmer for another 15-20 minutes, or until the rice is fully cooked and fluffy. If needed, you can add a little more liquid (water or broth) during this stage.
Season with salt and pepper to taste. Stir the lentils and rice mixture gently to combine all the flavors.
Remove the pot from the heat and let it sit, covered, for a few minutes to allow the flavors to meld together.
Serve the lentils and rice hot, garnished with freshly chopped parsley.
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