Mjeddrah

1-1/2 cups green lentils
4 cups water or stock
3 Tb. olive oil
2 large onions, chopped
1/2 tsp. salt
3/4 cup brown rice

Wash lentils. Bring lentils and water to boil. Reduce heat, cover and simmer for 25 minutes. Heat olive oil in another pan and saute onions and salt until onions are translucent. Add brown rice and stir for 2 minutes. 

Combine onions, rice and lentils. Cover and simmer until lentils & rice are soft---about one hour. Stir occasionally. Additional water may be needed, one cup or more.

Salad
1/2 cup olive oil
juice of one lemon
1 tsp. honey
1 shallot, minced
4 cups baby mixed lettuces
1/2 english cucumber, chopped

Whisk salad dressing ingredients together and toss with cucumber & lettuces. Smooth mjeddrah on center of plate and server salad over the top.


Mjeddrah is a delicious filler for pita sandwiches! Add cold mjeddrah (refrigerated) to a pita and pour desired amount of salsa on top. Add lettuces, onions and other crudites!