Recipe: Lebanese Lentils and Rice (Majudarrah)

LEBANESE LENTILS AND RICE (MAJUDARRAH)

"An absolutely delicious dish."

2 medium to large onions, cut julienned style
1 cup lentils, uncooked
3 1/2 cups water
Salt and pepper to taste
1 cup white or brown rice, uncooked
2 garlic cloves, pressed
1/4 cup olive oil
1/2 tsp. allspice
1/4 tsp. ground cumin
FOR SERVING:
Pita bread
Tzatziki (cucumbers in sour cream with garlic) - see recipe
Tzatziki (cucumbers in sour cream with garlic

A very simple but very delicious dish. The key is in the onions: peel and slice or dice them, then fry them slowly in some olive oil with the garlic until they are golden brown. They will shrink considerably, so always start with more than you think you need.

If you're using white rice, start by adding the lentils, 3 1/2 cups water and salt and pepper in a saucepot and boil for 15 minutes. Then add the white rice, garlic, spices and onions and cover the pot and finish cooking by simmering for 20 minutes.

If you're using brown rice, add it to the pot at the same time as the lentils.

When the rice is cooked, stir to mix in the onions (they'll all be on the top).

Serve with pita bread and Tzatziki. Wonderful with meat or chicken.

Makes 4-6 servings
From: Gina,Fla, 09-19-2000