Every household in Cyprus serves up their boiled lentils their own way which quite possibly is carried on from generations before. Even though the recipe for this dish is more or less the same, I thought I’d share because the fried onions my mother-in-law uses as a condiment really does make the difference.
Feeds approx. 6 people
- 1 mug lentils
- ½ mug Carolina rice
- 4 mugs water
- A pinch of salt
- vegetable stock
- 1 kilo onions thinly sliced
- ½ mug cornflower oil
(mug to be the same size for each measurement)
Rinse the lentils and pick over and remove any shrivelled lentils, debris, or rocks. Thoroughly rinse under running water. Transfer the rinsed lentils to a saucepan and pour in the water. Add the salt and vegetable stock. Bring the water to a rapid simmer over medium-high heat and when the lentils are half cooked pour in the rice. Allow to cook together. When the rice is cooked take off the boil.
Now for the onions. In a deep frying pan pour in the oil and the chopped onion, fry until golden.
Lentils to be served with fried onions as a topping. We eat ours with meat balls.