Lentils and Rice ~ In the Kitchen with the Fernandez's

Serve cold or hot, side-dish for lunch or dinner, or by itself.

(Arabic) العدس والأرز

/aleadas wal'arz/

Serve 6

soak overnight

1 1/2 cups (350 g) organic brown lentils, soaked overnight in water

2 organic onions, slice one and chop the other

3 Tbs. (45 ml) olive oil

1 Tbs. (15 ml) ground cumin

1/2 tsp. (2,5 ml) ground cinnamon

1 cup (225 g) organic long grain rice

garnish with parsley leaves

وا حد /haa’id/ ١ Drain the lentils and put them in a pan.

إثنان /ithnaan/ ٢ Add enough water to cover about 2 inches (5 cm).

ثلاثة /thalaatha/ ٣ Bring to a boil, cover, reduce the heat, and simmer for 40 minutes or longer under the lentils are tender. Drain.

أربعة /abri’a/ ٤ Sauté the chopped onions in 1 Tbs. (15 ml) oil until soft.

خمسة /khamsa/ ٥ Add the lentils, cumin, and cinnamon.

ستّة /sitta/ ٦ Add the same amount of volume of rice to water to the lentils.

سبعة /sab’a/ ٧ Cover and simmer for about 20 minutes.

ثامنية /thamaanlya/ ٨ Sauté sliced onions in 1 Tbs. (15 ml) oil until brown.

تعسة /tis’a/ ٩ Place the rice in a serving bowl, sprinkle with the onions.

عشرة /‘ashara/ ١٠ Garnish with the parsley.

Serve with a Moroccan Carrot Salad:

In the Kitchen with the Fernandez's