Moroccan Lentils and Rice with Spiced Yogurt Sauce
Moroccan Lentils and Rice
¾ cup dried lentils
Bring 3 cups water to boil in a small saucepan. Add the lentils and simmer uncovered for about 25 minutes, or until the lentils are cooked but still hold their shape and are not too soft. Drain and set aside.
While the lentils are cooking, place 1 tablespoon of the olive oil into a medium saucepan and heat over medium heat. Add the garlic and cook one minute. Add the rice and stir for 2 minutes. Add 2 ½ cups water and bring to boil. Boil for 15 minutes and turn heat down to low and simmer, covered another 15 minutes. Turn off the heat and let sit for a minimum of 5 minutes.
Take a large frying pan and heat 2 tablespoons oil over medium-high heat. Saute the onions until they are very browned, not burned, about 20 minutes. When the rice and lentils are ready, add the remaining 2 tablespoons oil to the onions and heat over medium high heat. Add the rice and stir fry for one minute. Add the lentils and cook, stirring often, for 3 -5 minutes to mix everything together and heat through. Add salt and pepper to taste and serve alongside the Spiced Yogurt Sauce.
Spiced Yogurt Sauce
½ teaspoon ground cumin
Place the cumin and turmeric in a small bowl. Add the hot water, stir and let sit for three minutes. Add the garlic, lemon juice, honey, yogurt and salt and a generous amount of freshly ground black pepper and whisk well. Cover and let sit in fridge 2 hours for the flavors to come together. Store up to 4 days in the fridge.
Paula Shoyer, pastry chef and owner of Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland and Author of “The Kosher Baker: 160 Dairy-free Deserts” shares her favorite recipes with Puah Institute visitors. Check out more of Paula's Recipes at her site In Paula's Kitchen
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