Imjadra (aka mujedra aka rice&lentils)

Ingredients

• 1 c. green-brown lentils
• 1 ½ c. long-grain rice (Uncle Ben’s Original is best)
• 1/3 c. olive oil
• 1 medium onion, chopped
• 12 oz. fire-roasted peppers in jar, chopped
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/8 tsp. cinnamon
• dash nutmeg
• 3-4 whole cloves
• Salt & pepper to taste

Directions

1. In a 3-quart saucepan, bring lentils end enough water to cover +1inch more to boil. Lower heat and simmer until ‘al dente,’ adding more water if necessary. Meanwhile, saute onion in skillet with oil until beginning to soften. Add spices and peppers to onion and continue to sauté on lowered heat.
2. Once lentils are soft, add rice and 3 ½ cups water. Bring to boil. Add sautéed onions, peppers and spices to rice and lentils. Cover and simmer on lowest heat possible until water is absorbed.
3. To serve: Try adding a dollop of hummus or tahini sauce and/or surround dish with tomato wedges. Great accompanied by green salad with vinagrette.