My friend, Roberta, came to stay for a couple of nights in our yurt. She gave me several recipes which I will pass on to you.
Translated this is ‘Esau’s pottage’. Esau sold his heritage for a bowl of soup.
1 tin green and black lentils
3 red onions
2 cups basmati rice
1 Tblsp olive oil
5 cups vegetable stock
salt and pepper to taste
Heat the olive oil in a pan and fry 1/3 of the rice until it starts to brown. Add the rest of the rice and stir. Add the stock and bring to the boil. Add the lentils and simmer with the lid on until the rice is cooked and the stock has been absorbed.

1 small cucumber
1 red onion
2 tomatoes
1 small bunch parsley, chopped
1 small bunch of mint, chopped
1/2 tsp salt
1 Tblsp lemon juice
2 Tblsp olive oil
Dice the cucumber, onion and tomatoes very small.
Mix all the ingredients together.

Caramelised Onion
3 red onions, peeled and thinly sliced
1 Tblsp olive oil.
Heat the olive oil in a pan and fry the onions until the are crisp and brown. Stir all the time to prevent them from burning.

To Serve,
Serve like a stack, individually on 4 serving plates or all together on one large serving plate.
Place the rice and lentils on the bottom. Add the salad and top with the caramelised onion.
Delicious, thanks Robbie.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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