In Middle Eastern families, this nutritious and homey meal is one of the first thing college kids ask for when returning home. It brings back memories of cozy family meals and togetherness.
Place lentils in a medium saucepan with 2 cups water and bring to a boil. Reduce heat and simmer, covered, 20 to 25 minutes until water is almost all absorbed. Meanwhile, in a medium frying pan, sauté the diced onion in the 3 Tbsp olive oil until very brown. When the lentils are ready, add the sautéed onions and oil, rice, 1 cup water and EGYPTIAN LENTIL SOUP SPICE. Return to a boil. Reduce heat and simmer, covered, another 20 minutes, until water is absorbed and rice is tender. Let it sit for about 10 minutes before serving.
While the Imjadara is cooking, prepare the sliced onion. Place 2 Tbsp olive oil in a medium frying pan, add the sliced onion and fry over moderately high heat until well browned, about 10 to 15 minutes.
To Serve: Place the Imjadara on a platter, garnish the top with the fried onions and sprinkle with sumac. Imjadara is traditionally served with Tsatsiki or plain yogurt and Fresh Tomato & Cucumber Salad.
- 1 c Brown Lentils, rinsed
- 3 c Water
- 1 c diced onion
- 3 tbsp Olive Oil
- 1/2 c Parboiled Rice (Uncle Ben’s) or long grain rice
- 1 1/2 Egyptian Lentil Soup Spice
- 1 Large Onion, thinly sliced
- 2 tbsp Olive Oil
- 1 tsp Sumac* (optional)