Thank you for rating this recipe. 2 sticks celery, trimmed and finely chopped reduce to low and let the onions sweat down and slowly caramelise. Method Start the recipe by caramelising the onions. If not, just add half a cup each time. Traditional Halloumi cheese and ricotta Σπιτικο χαλουμι και…, Cypriot sweet ricotta and cinnamon pastries Πουρεκια της…, Cypriot carob molasses tertzelouthkia Τερτζελλουθκια, Pourekia with haloumi cheese Πουρεκια της Σατζιης, Healthy baked salmon with mango and coriander salsa, Greek Giouvarlakia avgolemono Γιουβαρλακια Αυγολεμονο. Step 3. Before serving, sprinkle some halloumi cheese cubes on top. In a separate pan, add the olive oil and onion. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Serve drizzled with extra virgin olive oil and the crushed toasted cumin seeds. However, I don’t do that as I want all the nutrients to remain in the food especially the iron. 2. Welcome to my world on the Internet! Make sure there is enough water in the pot to cook the rice. Delicious with a chopped salad on the side (it may sound odd but works wonderfully), or chunks of fresh bread. Step 2. Please let me know if you happen to try any x. Hi, I'm Dina. 2. I’m not selling this right now, am I? Sep 15, 2014 - Fakes moutzentra is a lentil recipe we make in Cyprus and is a high protein, balanced healthy food, especially with the combination of rice. Add more water, enough to cook the rice. Cook for a further 40 minutes, adding the spinach for the last 10 minutes of cooking. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook, 3 tbsp olive oil We use cookies to provide you with a better service on our websites. Your ..blog best food blog Customer Sales and Support Centre by free phone on 0800 1 88884 or Customer comment Pour the onion in the lentils and add the passata, garlic powder,salt, pepper, bay leaf, vegetable cube and rice. Cook for 15 minutes or until the rice is ready. Stir everything together, then add 1½ litres boiling water. Add water and boil for about 40 minutes. My girls absolutely love eating this too and it’s so healthy for them and myself- being anaemic- as it’s packed with nutrients and goodness.Most of the people I know who cook lentils, cook them for 20 minutes and then discard the water and add new. Hey Ajay! I first had this dish in a Lebanese restaurant on the Edgeware Rd, then Limassol, Cyprus and then again in Isreal. Then add in the cooked lentils and stir thoroughly and cook for a few minutes.Now add in the rice, cumin and cinnamon and combine everything together.Pour in the water and the salt, reduce heat and put the lid on. Every time my mum would cook it, I would get a headache -by the way I still do, why? Change ), You are commenting using your Google account. 235g pack washed and ready to cook spinach, roughly chopped Heat the olive oil in a pan over medium heat. Fry the onion until soft. Stir occasionally and keep an eye on the liquid, adding a splash more water if it becomes too dry – you’re looking for a thick, creamy texture. Stir in the long and short grain rice, add a further 500ml of boiling water, so the lentils and rice are completely covered, and pop on the lid. A good way to check is to take a few and squeeze them. 275g green lentils, rinsed Click here for more information about health and nutrition. Cook for a further 40 minutes, adding the spinach for the last 10 minutes of cooking. If you want the food to me more like a soup add more water. The addition of caramelised onions on top of this hearty recipe will take it to another level , IngredientsFor the Caramelised onion:5-6 tbsp olive oil2 large onions finely sliced, For the rice & lentils:2 – 3 tbsps olive oil1 x  large onion – chopped11/2 cups of dark brown lentils11/2 cups of long grain rice2 x tbsp cumin2 x tbsp cinnamon3 x tbsps dried dill2 x tbsps dried mint4 cups of water1- 2 tsp of sea saltA good grind of black pepper. When the lentils are done, in a separate pan, add the olive oil and onion and fry until soft. Happy new year..same to u..brother ..thanks ! In a separate pan, add the olive oil and onion. Change ). ( Log Out /  Add more water, enough to cook the rice. 1½ tbsp tomato purée Pour the olive oil into a large saucepan and add the garlic and all the chopped vegetables. Georgina Hayden's Faki moutzentra: Cypriot slow-cooked lentils with spinach, The Waitrose & Partners farm, Leckford Estate. Cook until all the water has been absorbed and the rice is cooked. (This could take a good 30 mins) set the caramelised onions aside.While the onions are gently cooking, wash the lentils and add to a pan of water and bring to the boil, reduce the heat and cook until just before cooked. Stir in the long and short grain rice, add a further 500ml of boiling water, so the lentils and rice are completely covered, and pop on the lid. Pour the onion in the lentils and add the passata, rice, garlic powder, bay leaf, salt, pepper and vegetable cube. ( Log Out /  3. The blend of cinnamon and cumin really lift this dish and make it a lovely winter warmer. Traditional Halloumi cheese and ricotta Σπιτικο χαλουμι και... Cypriot sweet ricotta and cinnamon pastries Πουρεκια της... Peynirli with halloumi cheese Πεινιρλι με χαλουμι, Spanakopita with butternut squash Σπανακοπιτα με κολοκυθα. 50g long grain rice Georgina's tipYou could also use frozen leaf spinach (cook until thoroughly defrosted and heated through), making this a real store cupboard recipe. Change ), You are commenting using your Twitter account. Wash the lentils and place them in a pot. The lentils are done when you can easily squeeze some with your fingers. is not enabled on your browser. 1 tbsp red wine vinegar, plus extra to taste To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this It will take around 40 minutes. 2018 - Greek Food Alchemist. Pour the onion in the lentils and add the passata, rice, garlic powder, bay leaf, salt, pepper and vegetable cube. How are you – thanks for your comments – hope all is well with you and that youare eating, sleeping and living well! The lentils are done when you can easily squeeze some with your fingers. Bring to the boil, then reduce the heat to low, cover with a lid and cook for 15 minutes. Thanks to Jane Heaney Hodson from Cyprus for reminding me about this little gem! section on the bottom of the page.

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