MJEDDRAH

Servings: 4
Ingredients:

1 1/2 c  Lentils, washed
4 c  Water
3 tb Olive oil
2 lg Onions, coarsely chopped
1/2 ts Salt
3/4 c  Brown rice

Bring lentils and water to a boil. Reduce heat, cover and simmer for 25
minutes. Heat 2 tb oil in a skillet and saute onions and salt till the onions
are transulcent. Heat remaining oil in another skillet and saute the rice for
3 minutes. Combine lentils, rice and onion, cover tightly and simmer till the
lentils and rice are render, about 1 hour. You may have to add up to 2 extra
cups water. Stir occasionally.

Serve with a green salad.

Frances Moore Lappe, ‘Diet for a Small Planet’

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