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Rice and Lentils (Dahl)

From International Vegetarian Cookbook, Gary Null, 1998

Recipe claims to serve 2. To that, I would append "usually for 3 meals each." Maybe I'm doing something wrong, but I have a hefty appetite, and there are always leftovers.

• 2 cups basmati rice
• 1 cup washed red or yellow lentils
• 1 cup button mushrooms
• 3 cloves garlic, thinly sliced
• 1 yellow onion, chopped
• 4 cups water
• 1 tablespoon soy sauce
• 3 tablespoons toasted sesame oil
• 1 teaspoon cumin seeds
• 2 teaspoons salt
• Orange wedges for garnish

1. Combine the rice, lentils, mushrooms, garlic, and onions in a large bowl. Add enough water to cover. Soak for 1 hour, then drain and rinse.
2. Place the mixture in a heavy ovenproof pan. Add the water and soy sauce. Bring to a boil over medium heat. Cover, reduce heat, and simmer for 20 minutes.
3. Preheat oven to 450 degrees.
4. Turn the oven off and place the tightly covered pan of cooked rice and lentils in the oven. Allow to sit for 20 minutes to absorb excess moisture.
5. In a small frying pan, warm the oil over medium heat. Add the cumin seeds, and salt, and saute until brown and fragrant.
6. Serve rice and lentils hot, topped with cumin seasoning and garnished with orange wedges around the edge of the plate.

Notes: I make this regularly. It's very filling, and the leftovers make for a good lunch the next day (or two). The texture is somewhat surprising; sort of like mashed potatoes, but lighter. Don't skip the garnish; the orange wedges are a tasty addition. Careful not to burn the cumin seeds. I often just dump them right in at the end, instead of trying to top each serving with a portion. I generally use red lentils. The hour of soaking time makes it difficult to prepare during the week, but otherwise it's actually a perfect dish to make when you have a lot going on, because it requires very little hands-on time.