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Majudarrah - Lebanese Lentils and Rice
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Ingredients (use vegan versions):
- 1 cup lentils
- 1 cup white or brown rice
- 2 medium to large onions
- olive oil
- salt to taste
- vegan yoghurt for garnish
- 4 cups water (slightly less if pressure cooking)
Directions:
A very simple but very delicious dish. The key is in the
onions: peel and slice or dice them, then fry them slowly in
some olive oil until they are golden brown. They will shrink
considerably, so always start with more than you think you
need. If you're using white rice, add the lentils, water and
salt; cook 15 minutes, then add the rice, cover the pot and
finish cooking. If you're using brown rice, add it to the
pot at the same time as the lentils. (Obviously, you can
cook it much quicker if you use a pressure cooker--the brown
rice version takes only 15 minutes once everything is in the
pot. Just be sure to reduce the amount of water by 1/4 or 1/
2 cup, since very little will evaporate.) When it's cooked,
stir to mix in the onions (they'll all be on the top) and
serve with vegan yoghurt. Yum!
Serves: 4-6
Preparation time: 1 hour
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