Lentil and rice stew

lentil and rice stew



1.Combine lentils and 2½ cups of the water in medium saucepan, bring to the boil. Reduce heat, simmer, covered, about 25 minutes or until tender. Add rice, the remaining water and allspice, bring to the boil. Reduce heat, simmer, covered, stirring occasionally, about 15 minutes or until rice is tender.
2.Meanwhile, make caramelised onion. Heat oil in large frying pan, cook onion, stirring, until onion softens. Add sugar, vinegar and the water, cook, stirring, about 10 minutes or until onions are caramelised.
3.Season remaining lentil mixture to taste, stir in coriander. Serve bowls of stew topped with caramelised onion and remaining pitta.

This is a hearty wintry recipe, similar to a Lebanese recipe known as mejadra (mujaddara). The lentil and rice mixture could be made ahead and frozen. Thaw in the fridge overnight, or reheat in a microwave oven. You might need to add a little more stock or water to bring the stew to the consistency you like. The onions are best cooked just before serving.