Mjaddarah (lentils & rice with sauteed onion)

•2 portions lentils (I used dried red lentils this time. Proportions of lentils to rice should be 2:1)
•1 portion brown basmati rice/wild rice (or you can use bulgur wheat, quinoa, or pearl barley)
•Onions - at least 1 whole onion per person, peeled & sliced
•Garlic - 1 peeled clove per person
•Lots of good olive oil
•Ground cumin
•Salt & pepper to taste
•Lemon juice, to taste
•Greek yogurt to serve with (optional)
•Parsley for garnishing (optional)

1. Wash the lentils & rice. Cook them together like you would rice over the stove top, together with a dash of salt & pepper, about a teaspoonful or more of ground cumin, & the peeled, whole garlic cloves.

2. Now, caramelize the onions (slooowly, onions will burn), in lots of good olive oil. When done, set aside.

3. The rice & lentils should be done by now. Stir the caramelized onions & olive oil into the lentils+rice, adding more olive oil if you feel like it.

4. Taste, & adjust seasonings. More cumin, salt & pepper if necessary. a few drops of lemon juice to brighten it up. Sprinkle fresh parsley over, if using, & serve with a dollop of greek yogurt on the side.

5. A great salad to serve with this is one of chopped fresh tomatoes, red onions, & cucumber, sprinkled with more olive oil, salt, & fresh parsley.

Number of Servings: 8

Recipe submitted by SparkPeople user SARAHNICOLE__17.