Categories: uncategorized
Date: 16 November 2007 11:50:50
Wouldn't mind a ham and pineapple pizza right now.
My all time favourite lentil dish today. It's our fall back meal. I went and bought a big bottle of balsamic vinegar so I can make it a lot.
Lentil pilaf.
This is the Greek version. For the Lebanese version, replace the balsamic with 1 tsp allspice and a squeeze of lemon juice.
Gently simmer 1 can of lentils with 1/2 cup of uncooked rice added.
While this is happening, fry 1 chopped onion and 300g pumpkin cut into small cubes in 1/4 cup of olive oil. (that's right 1/4 cup. And I've cut it down from the original recipe.) Should take about 10 minutes.
Pour the onion mixture on top of the lentils and without stirring allow to simmer on a very low heat for 10 minutes, (less if the lentils are drying out. You don't want to burn them.)
Turn the heat off and mix it all together.
Stir through 1/4 cup of good, ie nice tasting, balsamic vinegar.
Cover with a tea towel and leave for a further 10 minutes.
I like to serve it on top of some extra rice.
We had this in the outback quite often. It was great. Although someone pointed out to me the other day, "everything tastes good when you're in the outback." And they're right. I spread fig jam onto lavash bread, sprinkled it with coconut, rolled it up, drizzled it with honey and toasted it in the fry pan. Delicious in the outback. Not so exciting in suburbia.