I have always enjoyed lentils. As a young girl I loved lentil soup. It wasn’t until I became an adult that I experimented with all the different ways in which you could incorporate lentils into meals through salads, burgers, and sautéd dishes. Besides being fiber filled and protein rich, lentils are a nutritional power house.

One of my favorite lentil dishes to make is a Middle Eastern favorite “Mujadara.” It is healthy, filling and soooo delicious. It’s great to serve for dinner but it has also become a staple to keep in my fridge to enjoy at lunchtime rather than eating a sandwich or salad.

Ingredients:

• 1/2 cup brown rice (rinsed)

• 1 cup black lentils

• 4 cups water

Step 1: Combine the above in a small pot. Once it boils, simmer uncovered for 20 minutes.

• 2 large sweet yellow onions (diced)

• 1/4 cup (or slightly less) extra virgin olive oil

• 1 1/2 tsp salt (more later to taste if desired)

• 1/4 tsp black pepper

• 1/2 – 1 tsp cumin (based on taste preference)

• 2 tsp white vinegar

• 2 large cloves garlic (minced)

Step 2: In a big sauté pan, sauté onions in olive oil until browned (about 40 minutes). Add in salt and garlic at the end and sauté for another minute longer.

Step 3: Add remaining spices, vinegar and the lentil/rice mixture into sautéed onion pot. Mix well. Cover pot.

Step 4: Simmer for another 20 minutes, taste test for spice and then it’s ready to serve! Enjoy!

Note: I also like making hummus on the side and combining a little of it in with individual servings of the Mujadara.