Majadera (Moroccan Lentils & Rice)

1 1/2 cups brown rice (quick cook, but not instant)
1 cup lentils
2 onions, thinly sliced
2 cloves garlic (crushed)
1 bay leaf
1 tsp ground cumin
olive oil
salt & pepper to taste

I like coarse ground black pepper on this, and some fresh parsley.

Rinse lentils. Bring 2 cups water to a boil; add lentils and simmer them with the bay leaf until soft (but not mushy). Approx 30-40 minutes. Add more water if needed (you can just pour off any excess liquid once lentils are cooked). Remove the bay leaf.

cook rice according to package directions (microwave or stove top), adding crushed garlic to the water.

in a skillet or wok, heat 2 tbsp olive oil. Add the sliced onions and carmelize over low heat. They should be soft and golden brown, not crisp. When the onions are done, add the cumin. Drain any excess liquid from the lentils; mix the rice and lentils in with the carmelized onions. (You may want to set aside some of the cooked onions to garnish the dish for presentation).

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user OBIESMOM2.