Majadra

This dish is prepared by North African Jews, immigrants from the communities of Morocco, Tunisia, Algeria, Libya. The hearty and nutritious majadra is usually served as a stand-alone lunch mid-week.

Ingredients

• 1 cup green lentils
• 2 cups basmati rice
• 1 large onion
• 2 cloves of garlic
• 1 tsp ground cumin
• 1/4 tsp ground turmeric
• extra virgin olive oil
• salt

Directions

1. Rinse the rice. Soak in cold drinking water for 30 minutes.
2. Thoroughly sort out and rinse the lentils in running water, put in a saucepan, add spices and cloves of garlic. Pour 3 cups of cold drinking water over, bring to a boil and simmer over medium heat until the lentils are cooked and the water is absorbed, 40 minutes. Season with salt for 5 minutes. until ready. If the water has evaporated and the lentils aren't ready yet, add some hot water.
3. Heat 3-4 tablespoons in a heavy-bottomed saucepan. l. olive oil and sauté the onions over medium heat, stirring occasionally, until golden brown, 5-7 minutes. Place the rice on a sieve and add to the onion, stir and pour over 3 cups of boiling water. Season with salt, cover tightly, bring to a boil and reduce heat to low. Cook for 15 minutes.
4. Add cooked lentils to the saucepan to the rice, stir, cover and cook over low heat for another 5 minutes. Turn off the heat, let stand under a closed lid for 10 minutes.