Cooking Lentils and Rice

Lentils and Rice is an easy dish to make, and to keep going for a few days. There is a bit of pre-prep of lentils, according to whatever cooking method they need. In this case, I soaked some for about four hours, after rinsing them.

Take a load of Indian spices from your cupboard. I used caradmom, ginger, ground cumin, dried chillies, turmeric, and garam masala. Cut up some garlic and some fresh chillies.
Anything that’s dry, put into a hot pan and cook for about 30 seconds. Add enough butter to cook wet everything, and then put in the wet spices, which is probably just the garlic chilli mix.

Add two onions which you have minced as finely as you could before you got bored. Smile a rictus smile as they turn yellow in the turmeric. Gaze into the yellowish abyss.

Add your pre-prepped lentils and enough water that everything is a slurry. Boil that for as many hours as you can be bothered. If they are red lentils, 40 minute maximum. Add a can of chickpeas for extra texture if all the crunch has gone.

Steam some rice. There are other ways of doing it, and you’re entitled to them, but steam the damned rice. 1:1 water and rice, in the steamer. Ignore for 20 minutes. Serve. Add hot sauce of any variety you like. Eat.