Lentils & Brown Rice, a staple dish

So, I have no photos of this dish.  It’s not exactly pretty looking on it’s own either.  It’s so good that we inhale it before we even think about taking a picture!

This is a simple dish and, though far removed from the original Lebanese staple of lentils and rice that it’s based on, it’s hearty and filling and guilt-free.

When we’re in a hurry, we eat it on tortilla chips and top with blended pickled jalapeños that I keep in a squeeze bottle and/or my creamy tomatillo dressing.  If we have more time, we add even more toppings, such as: lettuce, a sprinkle of lime juice, cilantro, olives, onions, tomatoes, salsa, avocados, etc.  If you’re really in a hurry, throw some in a bowl and scoop up with tortilla chips!

Simplified Mjeddrah (Lentils & Rice)

Serves 6 hungry people

  • 1 1/2 cup dry brown or green lentils
  • 3/4 cup brown rice
  • 6 cups water
  • 2 large onions, chopped
  • 2 tablespoons olive oil (optional)
  • 1/2 tablespoon mushroom seasoning OR salt
  • 1 tablespoon vegan chicken OR vegetable seasoning/broth powder (use 2 tbsp if not using salt)
  • 2-3 tablespoons Braggs Liquid Aminos

Put all ingredients into crockpot and cook for 4-5 hours on high.  Add water as needed.

Recipe Notes:

  • This recipe makes a lot for a single person, even for just two people.  You can easily halve it if wanted.  You could also cook it as-is and freeze the extras in single portions for a quick meal later.  Also, if you’re starting this before you leave for work, I’d recommend cooking it on low and adding an additional half cup of water.
  • You don’t have to cook this only in a crockpot – you can use any large enough pot on the stove.  You’ll just need to add water throughout the process.
  • What’s the difference between brown and green lentils other than their color?  Green lentils fall apart less when cooked, brown ones have a tendency to become a bit more mushy.
  • I’m sure purists will say that this dish needs a specific type of onion.  We decided to simplify our life and only use red onions from now on because of their higher antioxidant content when compared to any other kind of onion! (We all need to eat more antioxidants at every meal anyway.)
  • I usually don’t use chicken or vegetable broth powder.  I tend to season this with only mushroom seasoning and Braggs – it always turns out great.

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