Majadra - rice and lentils

Majadra is an ideal vegetarian dish. A staple in every household in Israel as well as the entire Middle East. My apologies to the vegetarians among us for the pic...but a vegetable skewer will go beautifully with the Majadra just as well as the chicken one.  I am marking this a vegetarian dish since the chicken skewer recipe will be in a separate post.  With only handful  ingredients you achieve big nourishing and pure flavors. Rich in protein! I could have it as a dish all on it's own!!

Majadra

Ingredients:

1 cup green lentils (brown lentils)

1 1/2 cups long grain rice  (basmati)

2 medium/large onions, diced

Salt

Black pepper, freshly ground

Water

2-4 tablespoons canola oil

3-3 1/2 cups water reserved from lentil water

Directions:

Rinse rice to rid of impurities and starch and let it drain in a sieve. Rinse lentils in cold water, add to a pot, cover with 4 cups of water, bring to a boil, turn down and cook on low/medium until soft, but still retaining their shape. Save 3 1/2* cups of the lentil water liquid for the rice and drain lentils thoroughly. On medium heat saute onions in 2-4 tablespoons of canola oil until soft and translucent and add the rice to the onions. Continue sauteing rice and onions while mixing gently for few minutes. Add 3 cups of reserved water from lentils, salt and pepper and bring to a boil. Gently mix lentils in with the rice and immediately reduce heat to low, cover with a lid and cook until liquid evaporates. If you feel it needs more liquid as the lentils absorb some as well, sprinkle some of the leftover 1/2 cup of lentil water over the rice. Cook on low covered until all liquid is absorbed. Let sit for 10-20 minutes with lid on if you got time or serve immediately. Great reheated the next day as well. Serve with Eggplant, bell pepper and cherry tomato Moroccan salad from previous post and vegetable or chicken skewers.

*Cook's note: If you do not have 3 1/2 cups of reserved liquid left from lentil water you can add regular water.