Today’s recipe is a lenten favorite. I made it for Orthodoxy vespers when our church hosted a few years ago. Let me tell you, it got rave reviews. The dish is deceptively delicious. Rice, lentils, and salad seem pretty boring but, the secret is in the onions and the dressing.
Lentils and rice form a complete protein. 1/4 cup dry lentils has 10 grams of protein. 1/4 cup of dried lentils (about 1/2 c cooked) is 20% of your iron recommendation. In lent we need all the iron we can get.
Lentils cook faster than any other dried bean and they sure are cheap. I love them. Salad with green lettuce (I think not here of iceberg) is full of vitamins. The onion, regarded more for its flavor than its nutritional benefits is a vegetable and good for your health. Onions contain calcium and phosphorous, essential minerals. I find that you really can’t have too many onions for this recipe. They cook down a lot.
I found this recipe on a church website years ago. I want to thank Ruth Colhmia who put this recipe out there.
Ruth Colhmia’s Mujadarra
1 c brown lentils
1/2 c brown rice
1 tsp salt (PLEASE do not forget the salt- I make this mistake often with poor results)
4c water
2 or 3 large onions, slivered
1/2 c vegetable or olive oil (you may use half of this amount)
DRESSING
1/2 c of oil
3 Tbsp lemon juice
1 Tbsp vinegar
1 tsp salt
1/2 tsp pepper
1 clove of garlic, mashed
Step 1. Lord, bless my work.
Step 2. Cut onions in half, place flat side down, sliver into half rings. Set aside.
Step 3. Wash and sort lentils. Place lentils and rice in water in a deep sauce pan (at least 2 quarts). Begin to cook.
Step 4. While the rice and lentils cook, begin sauteeing onions. When the onions are limp, but not yet brown, place a quarter of the onions, and the salt, in with the lentils and rice. Continue cooking lentils and rice on medium heat until liquid is absorbed and lentils and rice are done but not mushy.
Step 5. Continue cooking onions. You want to completely brown the onions. This takes almost 20 minutes over medium heat. This is why I recommend starting the lentils and rice first so everything will be done about the same time. Browning the onions brings out the flavor and is very important to the flavor of the dish. Meanwhile make the salad dressing.
Step 6. When rice and lentils are done cooking, place in serving dish and cover with browned onions.
Step 7. Serve lentils, rice, and onions with a salad on top. Pour dressing over the top and enjoy.
I am intrigued that this dish mixes hot and cold foods. I love doing that! Also, you’re definitely in lenten mode: you wrote “lentens” instead of lentils. 🙂
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