Lebanese Lentils

2-3/4 cups lentils (dry)
5 cups cold water
1 Tablespoon salt (I prefer sea salt)
5 medium onions (or more, as you like)
3/4 cup olive oil
1 cup rice with 1-1/2 cups more water

Wash lentils and soak in cold water overnight or for several hours. Drain and place in a 4 to 6 quart dutch oven. Add 5 cups of water and the salt. Bring to a boil, then lower heat and cover. Simmer gently for about 30 minutes.

Meanwhile, slice the onions into thin rings or as I prefer, (because it’s easier), half rings. Saute the onions in the olive oil until they’re translucent. Do not drain the oil.

Now add rice and remaining water to the lentils along with half of the onion/olive oil mixture. (I have tried no-name white rice, and also brown rice mixed with wild rice, but Uncle Ben’s converted white rice seems to hold up best in this recipe.)

Simmer covered for 20 minutes or until the rice is done, stirring as needed to prevent scorching and sticking to the bottom of the pot.

Place in serving dish and top with remaining onion/oil mixture. May be served hot or cold–but I like it best hot. This dish freezes well, and can be reheated in the microwave.

I like it on a bed of lettuce, with maybe a drizzle of Italian dressing on the uncovered lettuce around the outside edges.

By the way, it’s true that the lentils get mushy, but they are still so good this way. Sometimes I add peppers or mushrooms to the onions, too. With red lentils, sauteed green peppers and onions look nice as a topping.

I’ve found that meat eaters are surprised because they expect vegetarian food to taste bad. They start out with a tiny taste and brace themselves, and then their faces light up and they say, as if I didn’t know already, “It’s good!” Of course it’s good. I may be vegetarian, but I refuse to eat food that tastes bad.

Thanks for writing! There are many varieties of lentils. I know of six. Those include red, brown, black, yellow, white and green. The french green lentils or Puy are one in the same. Usually available in the bulk section of most whole foods markets, Puy lentils are my favorite. If you have a favorite recipe to share, please feel free to post it on the blog. We’d love to hear from you!