Lentils and Rice (Mjadra) by George Saoma
Serves 4
2 cups dried lentils
1/4 cup rice
1 medium onion
3 cloves of garlic
2 Tbsp olive oil
Salt and pepper
1/4 onion, thinly sliced for garnish (and taste)
Sauté onion and garlic in olive oil until wilted. Set aside. Wash, rinse, and drain lentils and rice. Put lentils and rice in large pot and cover with water, on high heat. Boil until almost cooked (approximately 20 minutes). Add sautéed onion and garlic to the lentils and rice. Simmer on low heat. Add salt and pepper to taste. Stir regularly until everything well blended, lentils are soft, onions and garlic disintegrate, and water has completely evaporated. On the side, thinly slice onion for garnish. Then sauté in 1 tablespoon of olive oil until brown. Pour in a deep bowl and garnish with browned onion.
