Ashy's vegetarian recipes
©Ashy Macbean 2003
This is only marginally more fuss than cooking rice on its own, but is so much more tasty and makes a substantial meal in itself. Green lentils are great. Open a bag, cook some with rice like this, or make some lentil and rice soup, soak a handful in a jar and you'll have sprouts within a few days and there will still be some left over for trying a dish like green lentils and red peppers. Dried lentils will keep for months, if not years; just stick them in a sealed jar or bag. They're also packed full of vitamins and protein and contain almost no fats or oils. All in all lentils get my vote as one of the most versatile, useful and economical foodstuffs around.
Interestingly, it's usually not considered a good idea to add salt to cooking pulses (legumes) until they are almost done. It's something I learned early on and something I notice most other cooks adhering to. But I put salt in this dish at the beginning and everything turned out fine. I think this supports my general view on life as well as cooking: we do need rules as guides for the best or most appropriate way to do things; they do apply most of the time, although not always; rules can and should occasionally be broken and if you do break one, you shouldn't worry too much about it.
These quantities will do two people for a full meal if you don't serve anything else. Add a big salad and you'll feed three or four people.
Ingredients
Two thirds of a mug of rice
A third of a mug of green lentils
About 1.7 mugs of water
Salt
Put everything in a pot and give it a stir. Bring to the boil and cook vigorously for one or two minutes, then turn the heat down to minimum and cover the pot tightly. After twenty to twenty-five minutes the water should have all been absorbed. Turn off the heat and leave to stand for five minutes. Fluff up the rice and beans with a fork just before serving.