Mjeddrah
- 1 1/2 cup(s) lentils; washed
- 4 cup(s) water
- 3 tablespoon(s) olive oil
- 2 large onion(s); chopped, coarsely
- 1/2 teaspoon(s) salt
- 3/4 cup(s) rice, brown
Bring lentils and water to a boil. Reduce heat, cover and simmer for 25 minutes. Heat 2 tablespoons oil in a skillet and saute onions and salt until the onions are transulcent.
Heat remaining oil in another skillet and saute the rice for 3 minutes. Combine lentils, rice and onion, cover tightly, simmer until the lentils and rice are tender, about 1 hour. You may have to add up to 2 extra cups water. Stir occasionally.
Serve with a green salad.
Contributor: Frances Moore Lappe, "Diet for a Small Planet"
Yield: 4 servings