This is a side I make to go with lamb or goat stews. My Aussie family aren’t fans of lentils, but they like this. It’s a great way to use up left over rice and is a meal on its own if you don’t eat meat.
- 2 cups cold cooked basmati rice
- 2 carrots, pealed and diced small
- 2 tbsp Coconut oil
- 1 cup of brown lentils
- 2 tbsp Cumin powder
- 1 tbsp Corriander seed powder
- 1 tbsp lime juice
- Salt and pepper to taste
- 1 tsp sweet paprika
- Fresh parsley
- Dried thyme
- Diced brown onion
- 2 stalks diced green onion
- Garlic is optional
Start by washing and cooking your lentils in 2 cups of water. Simmer over medium heat for 10 to 15 minutes. Drain the water from the lentils and place cooked lentils aside.
This dish is combined much like fried rice. I like using a wok; you can also use a pan. The wok should be seasoned, but your coconut oil should be your main cooking oil.
Heat your coconut oil in your wok, add your onions to saute till transparent. Once soft and transparent add your cummin and corriander seed powders to toast. Add your diced carrots and saute for 2 minutes. Add your cold rice, lentils , dried thyme and paprika. Stir fry for 5 minutes and toward the end add your fresh parsley, green onions and lemon juice. Salt and pepper to taste.
I like serving this with stewed Lamb or stewed goat. Something gamey. Also nice with a touch of sour cream.
If you are vegan, this is a meal on its own, lots of protein in the lentils, enough to not require any meat. You can include more lentils and add green vegetables like broccoli.