Recipe of the day!

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Enjedra

Ingredients (use vegan versions): 3 tablespoon olive oil (only the finest will do) 1 chopped onion (yellow or red) 1 1/2 tablespoon cumin seed 1 cup lentils (I like using reds because they smush more and cook faster but brown taste great too) 1 cup brown rice steamed
chard or fresh salad greens salt (even if you never use salt - this an important authentic Arabian ingredient) Directions: (Enjedra is phonetic spelling - I've only heard it spoken!) Heat olive oil, add onion and cumin seed. Cook until onions are really delicious looking -nearly carmelized - about 10 minutes. Add washed lentils (don't be lazy about washing) and rice and 2 cups of water (2 1/2 cups if you're using brown lentils). Cover and bring to a boil. Turn heat down and let cook til fluffy, about 30 minutes (maybe 45 for brown lentils) and all water has been absorbed. Serve over greens with a pinch of salt. Arabian soul food... ah! Serves: 6 Preparation time: 45 min more Free recipe and All Free recipe

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