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This is a Lebanese porridge of rice and lentils…like a very thick lentil soup, with the flavor of carmelized onions. Very good on cold winter days.
Lebanese Porridge (PDF)
- 1 cup lentils
- 4 cups water
- 1 cup rice
- 2 large onions, chopped
- 4 tablespoons olive oil
- Salt and pepper to taste
- Rinse the lentils. Bring them to boil in the water, and then simmer for about 25 minutes.
- Fry the onions in the olive oil, until onions are translucent. Reserve some cooked onions as garnish.
- Add the onions, rice, salt and pepper to the lentils, and simmer for about an hour, until rice and lentils are tender. You may have to add a cup or two more of water. Serve warm in a big bowl, garnished on top with reserved onions.
- Serve with tossed salad and Arabic flat bread.
Yield: 4 servings
Recipe courtesy of Cathy Camper