Recipe Category: Stew
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Ingredients
Makes 4 servings
- ¾ cup brown lentils, picked over, rinsed and drained
- 2 tablespoons olive oil
- 1/2 cup chopped green onions
- 2 teaspoons minced fresh ginger
- ¾ cup long-grain brown rice
- 1/2 cup dried apricots, quartered
- 1/4 cup golden raisins
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
- 1 teaspoon turmeric
- salt and freshly ground black pepper
- 1/3 cup pomegranate molasses, homemade (recipe follows) or store-bought
- 3 cups water
- 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
- 1/4 cup minced fresh cilantro or parsley
Method
- Soak the lentils in a medium bowl of hot water for 45 minutes
- Drain and set aside
- In a large saucepan, heat the oil over medium heat
- Add the green onions, ginger, soaked lentils, rice, apricots, raisins, allspice, cumin, cayenne, turmeric and salt and pepper to taste
- Cook, stirring, for 1 minute
- Add the pomegranate molasses and water and bring to a boil
- Reduce heat to low
- Cover and simmer until the lentils and rice are tender, about 40 minutes
- Stir in the chickpeas and cilantro
- Simmer, uncovered, for 15 minutes, to heat through and allow the flavors to blend
- Serve immediately
Full List of Stew Recipes
Full List of Lentil Recipes