Beluga black lentils, rice and dried tomatoes
Beluga black lentils 1 cup
Rice ½ cup
Dried tomatoes in oil 8 (8 half dried tomatoes)
Cream cheese ½ cup
Extra Virgin oil
Oregano, if not already present in dried tomatoes
Curry, paprika or other spices as you like
You do not have to soak these small black lentils, but wash them carefully, then boil with 3 cups water. Add bicarbonate. Boil until lentils are cooked but still crispy and add salt just a few minutes before it’s ready. Make sure to drain well after cooking. Put into a bowl and add oil.
Boil rice until cooked and drain well after cooking. Put into a bowl and add oil.
Meanwhile, put the dried tomatoes into the food processor, mix well then add cream cheese.
Take a cooking ring; select the shape you prefer, then put rice and press. Add lentils and press. Finally spread the cheese and dried tomatoes cream. Remove the ring, add oil and spices, serve.
Background music: “Uprising”, by Muse