Mujaddara [Irak]

Ingredients:

½ C Small Brown Lentils, rinsed and picked if necessary

4 ½ C Water, divided into 3 parts (3 ½ C, ½ C and ½ C)

¹/₃ C Brown Rice, medium grain

1 Small Yellow Onion, finely diced

1 Tablespoon Dried Oregano

½ Teaspoon Fine Sea Salt

1 Tablespoon Extra Virgin Olive Oil

Method:

§    Add washed lentils and 3 ½ cups of water to a pot and bring to a boil over high heat.  Add another ½ cup of water,  reduce heat to low, cover and simmer for about 35 minutes.

§    Stir in rice, add another ½ cup of water, cover and simmer for another 35 minutes. Mixture should still be somewhat watery, lentils and rice should be soft but not mushy.

§    Sauté onions over medium heat, with olive oil and salt, until translucent, about 5 minutes.

§    Add sauteed onions and oregano to lentils and rice and stir to combine.

§    Simmer uncovered until all the water has been completely absorbed, about 10 minutes.

§    Serve warm or at room temperature with a side salad.