The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Lentils and Rice (Mujadarra)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 medium yellow onions, peeled 3 tablespoons olive oil 1 cup lentils
3-1/2 cups cold water 1 cup long-grain rice 2 teaspoons salt



1 Dice 3 of the onions. Heat a large frying pan and add 2 tablespoons of the olvie oil and the diced onions. Saute until quite brown and set aside. In a 4-quart covered pot place the lentils and water. Bring to a boil, covered, and then turn down to a simmer. Cook for 15 minutes.
2 Add the cooked onion to the lentils, along with the rice and salt.
3 Cover and simmer 20 minutes until rice and lentils are soft. If a bit of water remains unabsorbed, remove from heat and let stand 5 minutes and it will soak in.
4 Slice the remaining onion into rings. Heat the frying pan again and saute the rings in the remaining olive oil.
5 To serve, top the lentils with the sauteed onion rings. Accompany with plain yogurt and a lemony green salad, with tomato wedges on the side.

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