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stuck-pot rice with lentils and yogurt
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Ingredients
0 of 10 gathered
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Method
4 steps
- 1
Rinse and cook lentils in plenty of water.
- 2
Let reduce until there is about 4 cups of liquid leftover.
- 3
Drain lentils, reserving liquid; set liquid aside.
- 4
In the meantime, in a skillet, lightly toast, one by one (just until you can smell them): poppy seeds, cashews and almonds. Taste for salt and serve when it looks done.