MJEDDRAH

MJEDDRAH image

Yield 6 people

Number Of Ingredients 11

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1 lb dried green french lentils (or traditional brown lentils)
4 medium yellow onions cut to 1/4 inch dice
2 cups brown long grain rice
4 tablespoons butter or olive oil
2 heads romaine lettuce leaves cut for a salad
for the dressing:
4 lemons juiced
1 cup extra virgin olive oil
2 tablespoons FRESH spanish or hungarian paprika
fresh garlic minced very fine or presssed (to taste)
mint 1 tablespoon chiffonade

Steps:

Brown the uncooked lentils and rice in the butter or oil and set aside. Brown the onions in the leftover fat (add more if you need to.) Saute until they are golden. Because of the amount it may take a little while. You might brown in 2 pans if you wish to expedite the browning process. Place all ingredients into a dutch oven and just cover with wate. Bring to a boil and reduce to medium low (as you would cook rice) until the lentils are cooked through, a bit al dente, but definately not a mushy at all. Add more water as necessary, but there shouldn't be any left when finished as with rice. If you are using brown lentils you will reach this point much faster than with the french green lentils. To make the dressing; Juice the lemons and place in a lidded jar (or use the bowl and whisk method.) add the garlic, olive oil, paprika and mint whisk or shake until thoroughly mixed. To Serve: Fix each plate with a 1 inch tall evenly spread amount of lettuce. What you are looking for is a nice flat bed to heap the lentils on. Mound the lentils into a heap in the center of the lettuce. Then press down in the center to create a small well in the lentils to which you will fill with the dressing. Be generous with the dressing it should spill down the sides and onto the lettuce.