Spelt and black lentil majadra
Without compromising on the flavor, I added more nutritious to the dish, by using
spelt instead of the traditional rice. The texture is very crunchy and unique. I personally enjoy the distinct combination of texture and flavors. It is pure health in a plate.
1 tablespoon olive oil
1 large onion thinly chopped
1 large clove of garlic- minced
2 cups dry spelt
1 cup black lentils
4 cups water
In a wide sauce pan add olive oil, onion, salt and pepper. Sauté for couple of minutes, then add minced garlic, sauté for couple more minutes and add the spelt and lentils, keep sautéing for about 5 minutes, then add water. Bring to a boil and then simmer for about an hour. It takes a long time for the spelt to cook.