Monday, November 8, 2010

Mejadra (Lentils, Rice, and Onions)

This is a dish my mom makes for my family.  It's a Middle Eastern dish that contains rice, lentils, and onions.  In this recipe I deconstructed it to make it a little healthier and easy for the non-cook.  You can have the lentils and the onions alone or on top of rice, white or brown, or even quinoa!  I bet it even would be great over a salad too!  Here's a link to Wikipedia to read more about this dish and where it comes from etc.

(serves 2-3)

1/2 cup dry lentils (I used a variety of lentils)
1/2 of a large onion, chopped
2 tablespoons olive oil
salt and pepper, to taste
2 cups of cooked rice or quinoa (I used 1 Uncle Ben's Ready Brown Rice Pouch)

Boil the lentils in a pot for about 20 minutes until tender, drain and put aside. In another pot saute the chopped onions with the olive oil on low heat for about 15 minutes.  Keep an eye on the onions and mix them around every few minutes.  They should be a dark brown, see photo. Pour the cooked lentils into the pot of the sauteed onions and add the salt and pepper.  Add the cooked rice to the pot, stir, and serve!!  Enjoy!
Sauteed onions
Cooked lentils
Mix it together
And...It's as easy as that!!  All you need to do now is mix it with cooked rice and enjoy!


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