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Lentil and rice dish

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Ingredients for 4 servings:

  • 200 g rice
  • 200 g lentils
  • 5 tbsp oil
  • 1 onion(s), finely chopped
  • 1 onion(s), cut into rings
  • 1 bay leaf
  • 5 peppercorns
  • 1 tsp curry
  • 2 eggs, hard-boiled
  • ginger, to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Kedgeree

Soak the lentils for a few hours, depending on the variety. Sauté the chopped onions in hot oil. Add the well-drained lentils, rice, and spices. Pour water to a level about 2 cm above the ingredients. Cover and simmer gently for 25-30 minutes. Garnish with boiled, halved eggs and toasted onion rings. Fried onions: Coat the onion rings in flour, shake off any excess flour, and fry in the deep fryer until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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