Mjaddara – Background

I make this dish when I want to travel back to my youth, to the days when someone else took care of me and cooked my favorite dishes, to a time when summers were spent at cousin’s houses…walking downtown among colorful shops and busy streets… with multi-flavor ice cream cones in hand, and a string of relatives in tow.

Mjaddara tops my list of comfort foods. The warm, creamy texture and goodness of the lentils are incomparable. In Lebanon this is considered a poor man’s protein dish…I think it is King among lentil dishes.

Recipe

• 1/2 c. organic Brown Rice
• 2 c. organic Brown Lentils
• 1/4 c. virgin Olive Oil
• 2 large organic Yellow Onions, finely chopped
• 2 tsp. Salt (or a little more to taste)
• 2 c. hot water

Rinse rice and soak in water for 1 hour.

Pick through lentils, rinse and boil in a pot until done.

In a wide saucepan, saute onions in oil over medium heat until just golden.  Do not burn.

Immediately add the 2 c. hot water and boil 5 minutes over low heat. Add to lentils along with the rice and salt. Cook over medium heat for 10 minutes, stirring occasionally to prevent bottom from sticking.

Turn to low, cover and continue cooking for 30 minutes, or until rice is done and consistency is like pudding. Stir occasionally.

Remove from heat. Wait 10 minutes then put 2 cups of the lentils in food processor and pulse 4 -5 times until mostly blended.  Return to pot and stir into remaining lentils.  (If you like your lentils whole, you may skip this step.)

Scoop Mjaddara into large bowl, or several smaller bowls. May be served hot (on cold days) or cold, accompanied by a green salad, pickles, radishes and fresh sweet onions.

Note: Traditionally this dish is eaten with small pieces of pita bread folded into cones as a scoop. You may top with a slice of onion, tomato or pickle!

~ To Your Health! ♥