Enjedra

Ingredients (use vegan versions):

• 3 tablespoon olive oil (only the finest will do)
  
• 1 chopped onion (yellow or red)
  
• 1 1/2 tablespoon cumin seed
  
• 1 cup lentils (I like using reds because they smush more and cook faster but brown taste great too)
  
• 1 cup brown rice
  
• steamed chard or
• fresh salad greens
  
• salt (even if you never use salt – this an important authentic Arabian ingredient)
  

Directions:

(Enjedra is phonetic spelling – I’ve only heard it spoken!)

Heat olive oil, add onion and cumin seed. Cook until onions are really delicious looking -nearly carmelized – about 10 minutes.

Add washed lentils (don’t be lazy about washing) and rice and 2 cups of water (2 1/2 cups if you’re using brown lentils). Cover and bring to a boil. Turn heat down and let cook til fluffy, about 30 minutes (maybe 45 for brown lentils) and all water has been absorbed.

Serve over greens with a pinch of salt. Arabian soul food… ah!

Serves: 6

Preparation time: 45 min