• 1 large onion, diced (or cut to very thin rings)
• Oil (I use canola, olive oil is OK)
• 1 cup green lentils
• 1 cup rice (white or brown)
• Salt
• Black pepper

How to:

Fry the diced onion in the oil, on low heat until it’s beautifully caramelized to a beautiful brown color. It may take 1-15 minutes, don’t rush it, keep the heat low, stir every few minutes.

When the onions are ready, remove half of them to a bowl. To the pot add the rice and the lentils and salt. Add water (see note below) and cook for until ready (see note below). Add black pepper, mix. Serve with the reserved onions on top.

Serve as is as a side dish. Can top with yogurt for extra deliciousness.

Notes:

• You can, but don’t have to, soak the lentils for a few hours before cooking. I always do*.
• If lentils are soaked – add 2 cups water. If lentils are dry – use 2 3/4 cups water.
• If using white rice – cook for 20 minutes.
• If using brown rice cook for 40 minutes.
• You can continue cooking for another 15-20 on very low heat and hope the bottom turns crispy delicious.
• You can also add cumin and/or allspcie.
• You can a diced tomato or a tablespoon of tomato paste.

The post MEJADRA – Middle Eastern Rice and Lentils appeared first on Cooking with My Brother.

Red Lentil Soup

How to make RLS:

Red lentils in a bag

Dice a medium onion and saute (in a large pot) in vegetable oil.

Add 1-2 cups red lentils. (Wash the lentils several times in water before adding to the soup)

Add water and broth (I use home made vegetable broth, but any clear broth is good).  How much liquid?  enough to cover the lentil plus 1.5 cups.  (Add as much broth as you have and than add the water).

Add spices: Salt, Pepper, Cumin, Paprika (I use both sweet and hot), Turmeric (just a pinch).

Simmer on medium heat 30-40 minutes. Whisk for 30-60 second to mash the lentils.

While the soup is cooking – chop 1-2 carrots and 1-2 celery stalks in a food processor.  Be careful not to process the veggies too much – you want them smaller than peas but larger than corn meal.

When the soup is done (the lentils are are soft) – add the processed veggies and turn off the heat.

Serve the soup topped with toasted pumpkin seeds and squeezed fresh lime juice.

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