Mujadarra

 

    Serves:4-6 servings

     Ingredients
     2½ cups water
     ¾ teaspoon salt
     ¼ cup plus 2 tablespoons olive oil, divided
     ½ cup brown lentils, sorted and rinsed
     1 cup brown rice 
    2 large Vidalia or white onions, cut in half, then sliced into thin           rings (approximately 4 cups)
    ¼ teaspoon paprika




   In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining ¼ cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized. Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.
Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve. (This dish is delicious served hot off the stove or at room temperature.)

source: A Family Feast

Curried Lentils (Massor Dal)

3 Tab olive oil

1 1/2 cups diced onion

1 jalapeño,  diced

1 Tab minced garlic

1 tea salt

1/2 tea cumin seeds

1/2 tea mustard seeds

1 tea turmeric

1/2 tea Paprika

1/2 tea black pepper

2 tea minced ginger

1 cup red Lentils

3 cups water

15 oz. can petite diced tomatoes

Heat oil in large pan and sauté onions until soft; about 5 minutes. Add jalapeño, garlic and ginger and sauté an additional 2 minutes. Add salt, cumin and mustard seeds, turmeric and Paprika and cook about 30-45 seconds. Add Lentils, water and tomatoes. Simmer 30-40 minutes, or until Lentils are soft and water is absorbed.

Source: modified from the recipe at Bob's Red Mill

Crockpot French Lentils

 

 Honest Fare

2 cups French Lentils
3 carrots, sliced into ovals
2 Tab. Olive oil
1 can stewed tomatoes
1/2 yellow onion,  diced
2 cloves garlic,  minced
6 cups water
1 Tab. Dried Tarragon
A few sprigs fresh Oregano
2 Bay Leaves
1/2 tea. Black Pepper
1 Tab.  Salt
2 Tab. Miso paste, dissolved in a little hot water
2 Tab. Worcestershire sauce
Crusty bread, for serving

Put olive oil, carrots, garlic and onions in the bottom of a crockpot. Add herbs and spices on top. Add the rest of the ingredients, finishing with the Lentils and water. Cook on low 6 hours. Serve with crusty bread.

Source: Modified slightly from the recipe at Honest Fare

Lentils, Peas and Barley

 1/2 cup Lentils

1/2 cup Split Peas
1/2 cup Barley or Rice
4 Tab. Parsley
6 Tab. Minced dried Onion
1 Tea. Thyme
1 Tea. Black Pepper
2 Tea. Basil
8-10 cups Vegetable Broth
8-10 cups water
4 carrots, chopped
4-8 Potatoes, chopped
Optional: 2 (28 oz.) cans crushed tomatoes and 1/2 cup small pasta OR 1 large chicken bteast, cooked and chopped into bite-sized pieces

Put all ingredients in a large pot and bring to a boil. Reduce heat, cover and simmer for one hour. Serve with crusty bread.

You can also layer dry ingredients in a jar and give as a gift with instructions on adding wet ingredients and cooking instructions.