Mejudara (Rice & Lentils)

This delicious rice, lentils, and onion meal is so delicious, it is even good cold! I have eaten this dish for breakfast! It is highly nutritious and so economical. It has always been a family favorite. Top with homemade yogurt, and you have a wonderful accompaniment to any main meat dish.

Ingredients

6 cups water
1 cup of lentils
1/4 cup olive oil
2 onions, sliced thinly
2 cups of long grain white rice or long grain brown rice
4 cups of water
1/4 tsp salt
1 tblsp cumin
1 tsp McCormicks "Grill Mates" Montreal Chicken seasoning
2 tsps salt
1 tsp finely ground pepper (to taste)
2-4 cloves minced garlic
3 cups of thick unflavored plain yogurt (goat or sheep preferred is really delicious)

Procedure

You do not need to soak lentils. Put lentils and water and in large stock pot and bring to a boil; simmer until lentils are tender but do not fall apart. Drain the lentils and set aside.

Add rice, water and 1/4 tsp salt in stock pot and bring water to boil; turn heat down to low simmer for 14 minutes for white rice (45 minutes for brown rice) or until rice is done. Drier rice is preferred to mushy.

Meanwhile, while the lentils and rice is cooking, place olive oil and sliced onions in a frying pan and saute over low heat until the onions turn a nice carmelized brown, but not burned. 

Add spices and minced garlic and saute another 2 minutes, being careful not to brown or burn the garlic. Reserve about 1/4 cup of onion mixture and set aside.

Add the well-drained lentils to the frying pan, caramelized onions and spice mixture, and toss over low heat. Turn the cooked rice out into large mixing bowl and add the cooked lentils and spice mixture, mixing gently until well incorporated.

Turn the tossed lentils, rice, and onions out onto large serving platter into a pyramid shape. Top with reserved caramelized onion mixture on top of lentils and rice; sprinkle with minced fresh parsley. Drizzle the pyramid of lentils and rice with olive oil and sprinkle with coarse sea salt and fresh cracked pepper. 


Serve hot with a bowl of thick, homemade plain yogurt and Israeli tomato-cucumber salad.