Rice and Lentil Congee

Ingredients

190g green lentils
120 g white or brown rice
2 lts water
1 tsp salt

Method

Wash the lentils and rice well, place in a large pot and cover with water. Soak from 3-5 hours or overnight.

Bring a pot of water with rice and lentils to a rolling boil, add the salt, lower the heat and skim off any foam and lentil skins that float to the surface. cover partially to allow steam to escape and simmer for 2-3 hours or until rice and lentils are soft and tender. Stir occasionally to prevent sticking and add a little water as required to maintain fluid porridge consistency.

When cooked , turn off the heat and leave the pot covered on the stove until ready to serve. The cooked congee may be eaten as a staple with meals, just like ordinary rice.

(Serves : 4)