{"id":8765,"date":"2015-07-22T15:20:44","date_gmt":"2015-07-22T07:20:44","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=8765"},"modified":"2015-07-22T15:24:58","modified_gmt":"2015-07-22T07:24:58","slug":"a-delightful-plate-of-lebanese-mujaddara-lentils-rice","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=8765","title":{"rendered":"A Delightful Plate Of Lebanese Mujaddara (Lentils & Rice)"},"content":{"rendered":"

\"Lentils<\/strong><\/em><\/p>\n

\"Lentils<\/strong><\/em><\/p>\n

I had half a packet of green lentils that remained after I cooked the lentil soup from Frankfurt<\/a><\/strong> a couple of weeks ago. I did not like the idea of them sitting in the cupboard for the rest of the year and then getting forgotten and ignored and purged out of my mind. So I decided to actively search for a recipe that could make good use of the floury characteristic of lentils.<\/p>\n

<\/p>\n

I first decided to combine lentils with rice, as it’s probably easier and makes for a heartier meal that way. It was with pure luck that I could find such a matching recipe in one of my cookbooks Asian Rice Dishes<\/em>, and that it was not too complicated to make at all. Great!<\/p>\n

I later discovered that lentils and rice as a dish is actually Lebanese in origin, otherwise known as mujaddara in Arabic, meaning ‘pockmarked’. (Note that there are alternative spellings of ‘mujaddara’ in English).\u00a0 This is a popular vegetarian dish in the Middle Eastern worlds that started out as a ‘poor man’s rice’ and that evolved into a widely consumed staple, what with its high carbo value and spicy flavours. And I can easily understand why it is so popular – the combination of lentils and rice is a match made in heaven. The texture of the dish comforts the palate and the spiced taste is familiar yet differently fragrant.<\/p>\n

You’ll have to give this a try to know what I mean.<\/p>\n

Ingredients<\/strong><\/em>:<\/p>\n