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Egyptian rice & lentils

Yield: 1 Batch

1 c Brown lentils; washed & -picked over      3/4 ts Salt
4 1/2 ts Olive oil      1 lg Onion; chopped
1/2 ts Cinnamon      1 tb Cumin ground
1/2 c Rice      5 c ;Water

to 6 cups Place the olive oil (all of it) into the bottom of the crock pot. Turn the pot onto the highest setting (if variable available) and add the onions. Allow the onions 10-15 minutes to warm in the oil. Add the remaining ingredients including the water. If cooking the dish all day (i.e. a morning start) reduce heat to low; otherwise leave on high setting. Cover. Leave to simmer. Come home to a wonderful smelling house. Stir the dish while in the crock. If it is dry add a little water. If it's soup-like remove lid for a little while or turn heat to high setting. Serve. It's tasty as a main mean or as a pilaf to accompany other meals. I got the basic recipe from Martha's book "Mediterranean Light"--p. 253. It's one of my all time faves. And I used to think I hated lentils! From: sastoen@lamar.ColoState.EDU (Sue Stoen)

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Asian Recipes » Indian Recipes » Mexican Recipes
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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More