I'll post up upcoming recipes for this week as soon as I get that organized. In the meantime, here is the recipe for traditional Lebanese lentils & rice. I added a modern twist of caramelizing the onions, instead of frying them (traditional). This is a very simple and satisfying dish.
This would be excellent topped with toasted pine nuts and raisins, but it is yummy just as it is.
Ingredients:
1 ½ cups dried lentils
1 ½ cups brown or white rice
5 cups water for lentils
3 cups water for rice (or per directions on the rice)
Salt & pepper
2 large onions
2 Tablespoons olive oil
2 Tablespoons cooking sherry
2 Tablespoons sugar
Salt
Yogurt or sour cream (optional)
1. Cook and caramelize the onions, according to the directions below.
2. While onions are cooking, cook the lentils and rice:
3 Rinse lentils and pick out any stones. Put water for lentils and the lentils into a medium pot. Bring to a boil, turn down heat to low, and cover. Simmer for about 25 minutes, or until lentils are cooked. Add salt and pepper to taste.
4. Cook rice according to directions on bag.
Caramelize the onions: heat oil in heavy large skillet over medium high heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15-20 minutes. Add salt to taste.
On a large platter, layer first the rice, next the lentils and finally the onions.
Serve with yogurt or sour cream.
Makes about 6 servings as a main course.
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