Recipe for Lebanese Lentils

The first call came during a meeting with NYPD.

Bethany, I’m not sure I can share my lentil recipe right now, New York’s finest might not see the significance.

Yesterday came a text–my cousin.

How do you make M’jadura?

I wasn’t with NYPD this time, but I was working.

Some recipes I can’t publish–they’re far too valuable.

This one–well–you need it, and I need peace.

Lentils are a super healthy legume, which not only taste amazing when prepared the Lebanese way, but save you big dollars.

My father called it peasant food.

Ingredient costs–around $3.00.

If our welfare offices would only listen, they could feed a family for a week on $10 and a cooking lesson.

Not only does this recipe go great as a main dish with fresh salad, once chilled, I eat it the next day as cold bean dip, with pita or tortilla chips.

Ready?…because this is the last time I share this recipe…from here on just Google “Jim Massery Lentil Recipe.”

INGREDIENTS:

1 BAG 16 OZ BROWN LENTILS

1/4 CUP RICE (WHITE OR BROWN)

3 MEDIUM SIZED WHITE OR YELLOW ONIONS–DICED

1/3 CUP OLIVE OIL (PURE, LIGHT OR EXTRA VIRGIN ARE OK)

2 TEASPOONS SALT

1 TEASPOON BLACK PEPPER

1/2 TEASPOON OF GROUND CINNAMON

1/2 TEASPOON OF GROUND ALL SPICE

8 CUPS OF WATER

USING A LARGE POT, LIKE ONE TO BOIL SPAGHETTI/CORN, ADD THE WATER, LENTILS AND RICE, (IF YOU CAN DO THIS SEVERAL HOURS IN ADVANCE OR EVEN THE NIGHT BEFORE, IT WILL SAVE COOKING TIME)

COOK ON HIGH AND BRING TO VIGOROUS BOIL FOR 3O MINUTES

WHILE LENTILS AND RICE ARE BOILING, DICE THE ONIONS AND SAUTE’ IN FRYING PAN ON MEDIUM UNTIL DARK BROWN

ONCE BROWNED, DUMP ENTIRE CONTENTS OF FRYING PAN, INCLUDING OIL, INTO BOILING POT

ADD SEASONINGS AND COVER WITH LID DROPPING HEAT TO LOWEST SETTING

STIR OFTEN FOR ABOUT 30  MORE MINUTES, 15 MORE  IF THE LENTILS WERE SOAKED OVERNIGHT

CONTINUE COOKING UNTIL WATER IS COMPLETELY ABSORBED OR BOILED OFF

IF IT BECOMES TOO PASTY ADD A BIT OF WATER

IT SHOULD HAVE THE CONSISTENCY OF OATMEAL

YOU’LL KNOW IT’S READY WHEN THERE’S A THIN WATERY FILM OVER THE TOP AND THE LENTILS ARE SOFT TO THE BITE

If this recipe doesn’t make you live longer, at least it’ll beef up the kid’s inheritance.

http://www.healthdiaries.com/eatthis/6-health-benefits-of-lentils.html

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3 Responses to “Recipe for Lebanese Lentils”

  1. dhuisjen2 Says:

    I’ve tried out a few variations on it already, and find it quite satisfying in most of them. Brown lentils are harder to find here than red or green, but I have stumbled across them. Belated thanks for giving me this recipe before the general public. 😉

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