Sunday, May 2, 2010


A simple and delicious meal. I baked seasoned chicken breasts and cut into smaller servings before lining the lentil & rice dish, warmed up some pita bread (in the basket), served cucumbers and tomatoes, and fresh fruit. Keeping with the middle eastern theme, plain yogurt would go well with the rice dish, but I didn't have any. Still yummy. Here's the recipe for the rice dish from
Use brown rice if you have it - just cook it with the lentils from the very beginning since brown rice takes longer to cook than white rice
You can use red lentils just as easily
Double or Triple the Onions!!!
and add 1tsp. cumin at the end - you'll love the flavor and it's more authentic that way).

Lentils and Rice with Fried Onions (Mujadarrah)

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Servings: 4
6 tablespoons olive oil
1 large white onion, sliced into rings
1 1/3 cups uncooked green lentils
3/4 cup uncooked long-grain white rice
salt and pepper to taste
1/4 cup plain yogurt or sour cream
1.Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2.Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3.Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4.Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

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