Best Middle Eastern Spread With Lentils Peas Recipes

Middle Eastern Rice (Mejadra) image

Provided by Nagi

Time 20m

Number Of Ingredients 14

2 tbsp olive oil
2 tsp cumin seeds (or 1 tsp ground cumin)
1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander)
1 cup basmati or long grain rice (, uncooked)
1 1/4 cup / 315 ml water ((see notes))
400g / 14 oz canned brown lentils, drained (1 can) (, drained )
1/2 tsp ground turmeric
1 1/2 tsp ground cinnamon
1 tsp sugar
1 tsp salt
Black pepper
3 large or 4 small onions (, very finely sliced)
1 cup / 250 ml vegetable or sunflower oil
Salt

Steps:

Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
Repeat with remaining onions, in two batches.
Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
Cook for a couple of minutes until the spices are fragrant.
Add the rice and stir to coat with the oil and spices.
Add the water and lentils.
While it comes to boil, add all the other spices, salt and pepper.
When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
Fluff rice with a fork and adjust the seasoning with more salt if you wish.
Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

Middle Eastern Spread With Lentils & Peas image

Provided by T in Marin

Categories Spreads

Time 35m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 11

1 cup dried lentils
1 cup split peas
1/3 cup olive oil
3 tablespoons olive oil
1 cup chopped onion
2 tablespoons chopped garlic
2 teaspoons turmeric
2 teaspoons ground cumin
1 cup fresh celery leaves
2 tablespoons fresh lemon juice
1 teaspoon chili powder

Steps:

Cook lentils and split peas in a large pot of boiling salted water until very tender, about 35 minutes. Drain.
Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
Add turmeric and cumin and stir 1 minute. Transfer mixture to processor (or bowl for use of immersion blender). Add lentils and split peas, celery leaves, lemon juice, chili powderand remaining 3 tbsps of oil. Process until smooth. Season generously (to taste) with salt and pepper.
Transfer to serving bowl. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread.

Indian Lentil and Split Pea Spread image

Yield Makes about 4 cups

Number Of Ingredients 11

1 cup dried lentils, picked over
1 cup split peas, picked over
1/3 cup plus 3 tablespoons olive oil
1 cup chopped red onion
2 tablespoons chopped garlic
2 teaspoons turmeric
2 teaspoons ground cumin
1 cup (packed) fresh cilanto leaves
2 tablespoons fresh lemon juice
1 teaspoon chili powder
Pita bread, cut into triangles

Steps:

Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.