In Middle Eastern families, this nutritious and homey meal is one of the
first things 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, for 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 LENTIL
SOUP SPICE. Return to a boil. Reduce heat and simmer, covered,
for 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 and Cucumber
Salad.
Makes 4 cups
Category
Grains
GRAINS AND POTATOES
LENTIL SOUP SPICE
Lentils
Servings
Makes 4 cups
Author
- 1 cup brown lentils, rinsed
- 2 cups water
- 1 cup diced onion
- 3 Tbsp olive oil
- 1/2 cup parboiled rice (Uncle Ben’s®) or long grain rice
- 1 cup water
- 1 1/2 Tbsp SPICE BAZAAR LENTIL SOUP SPICE
- 1 large onion, thinly sliced
- 2 Tbsp olive oil
- 1 tsp sumac* (optional)