Mougendra (rice and lentil pilaf)

Mougendra (rice and lentil pilaf)

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By far one of my all time favourite dishes in the world! This is a rice and lentil pilaf served with sautéed onions. Lentils, a member of the legume family, are a very good source of cholesterol-lowering fiber; they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. For those who suffer from hypoglycemic attacks as I do, it’s a perfect meal. Lentils are also filled with many very important minerals, our B-vitamins, and protein, all of which with virtually no fat. Mouthwatering AND nutritious!

1 cup lentils
4 cups of water
1/4 cup rice (brown for those who don’t eat white rice)
1 onion cut lengthways, in strips
1/4 cup olive oil


Wash the lentils well.
Place in a saucepan with water and leave to cook, removing the scum from time to time with a slotted spoon.
When nearly cooked add the rice and continue to simmer until rice is cooked and all the water is at the same time absorbed. (If water has been absorbed before rice is cooked, add some
more water).
Sautee the onion in the olive oil until golden brown and add to the cooked lentils.
Add salt and serve.

Once the rice and lentils are cooked, add the sautéed onions to the mix.




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