Recipe by Abby Falck
This is a Lebanese recipe from my husband's family. I love it because it's delicious and made from very cheap ingredients. I always eat it hot, but my husband likes it better cold.
- 1 cup dry lentils
- 3 -5 cups low sodium chicken broth or 3 -5 cups water
- 1⁄2 cup dry long-grain rice
- 2 tablespoons olive oil
- 2 large onions
- 1 teaspoon salt
- 1 teaspoon syrian pepper or 1⁄2 teaspoon ground black pepper and 1/2 tsp ground allspice
Directions See How It's Made
- Pick through the lentils, checking for stones, rinse the lentils, and put them in a pot with 3 cups of chicken broth or water.
- Bring to a boil and simmer for about 20 minutes or until lentils are starting to become tender.
- Add the rice and cook for an additional 15-20 minutes, until the rice is cooked. Check the mixture occasionally and add more liquid if necessary.
- While the rice and lentils cook, cut the onions in half and cut each half into thin slices.
- Heat the oil in a skillet over medium-high heat until shimmering. Add the onions, reduce the heat to medium, and cook, stirring frequently, until the onions are thoroughly browned.
- Add the onions, salt, and Syrian pepper to the rice and lentils. Add a little more liquid if necessary to keep the mixture moist and simmer for 5 more minutes.