Quick and easy Middle Eastern recipes to savor and share.
- 1 cup dried lentils (brown or green)
- 1 tablespoon lemon juice
- 1½ cups brown rice
- 2 tablespoons apple cider vinegar
- 2 onions (halved, then cut into slices)
- 1 tablespoon oil of choice (avocado, coconut, grapeseed)
- ¼ cup filtered water
- 1 teaspoon salt
- 1 teaspoon cumin
Soak lentils overnight in 4 cups of water and lemon juice. Soak rice overnight in pot that you’ll be cooking in with 6 cups water and apple cider vinegar. Drain lentils and rice and rinse well.
Put 3 cups filtered water in a large covered pot. Bring to a boil. Once the water has boiled, add lentils, rice, salt and cumin. Stir so everything is mixed evenly. Cover pot and bring water back to a boil. Once boiling, turn down to a simmer and simmer for 40 minutes, or until all water is absorbed.
While rice/lentils are cooking put onion, oil, ••• cup filtered water and a pinch of salt in a large frying pan with the lid on. Cook on medium high heat for about 20 minutes, stirring every once in a while, until water is evaporated (you’re really steaming the onions so they are soft).
Remove lid from frying pan and cook onions until they are a nice golden brown, stirring every once in a while, but not too often, just to keep them from burning. Once the onions are golden brown, remove from pan to a bowl. After the rice and lentils are done cooking, mix the onions in well.