Mjadarah (Rice and Lentils) by Jeannell Mansur

Ingredients

  • 1 c. lentils
  • 1 c. long grain white rice
  • 1 small onion diced
  • 3 ½ c. water
  • 1 tsp. cumin
  • 1 tsp salt
  • Pepper (1/4-1/2 tsp)
  • 2 large onions sliced
  • Olive oil

Saute small diced onion in 1 T olive oil til soft.  Add lentils, salt and pepper and water.  Cook x 7 minutes.  Soak rice in water for 10 minutes- and drain.  Add rice and cumin and cook for 20-25 minutes. Arrange on a large serving dish.

Carmelize (cook slowly until brown) sliced onions in 2 T. olive oil.  (note- the secret is to start over low flame- may take 10 minutes to cook off water in onions- can raise flame a little higher after browning starts- but take care not to burn). Pour over finished rice and lentils.

 

Jeannell Mansur