Mjeddrah (Lebanese Lentil Rice)

Celticevergreen's Note:

This recipe is commonly believed to be the "mess of pottage" for which Esau sold Jacob his birthright. Yes, it is traditional to have the salad on top.

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 12

• 1 cup carrot, sliced
• 1 cup celery, sliced
• 2 cups onions, chopped
• 1 small dried red chili, stemmed and broken in half
• 1 teaspoon cinnamon
• 1 tablespoon olive oil
• 2 cups uncooked brown rice
• 1 tablespoon olive oil
• 6 cups water
• 1 lb lentils, washed and drained
• 12 servings garden salad (lettuce, spinach leaves, chopped tomatoes, chopped onions, chopped bell pepper, sliced olives, and s)

Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon paprika
• 1/4 teaspoon dry mustard
• 1 garlic clove, minced
• 1/4 teaspoon honey
• salt

Directions:

1. Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
2. In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
3. Stir in water and lentils. Cover and cook on high 6-8 hours.
4. When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.