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One of the staples to come out of the Long Distance Kitchen project (and I define “staple” as something I made more than once) is mujadara.  Pretty good for something I’d never even heard of before, eh? Basically it’s onions, lentils and rice.  A little oil.  Some salt.  Water.  Cheap, filling, and easy, although it does require a little bit of patience waiting for those onions to cook.  And if you’re like me, you’ll cry bitter, bitter tears while you chop those onions.

The recipe comes from Orangette, but I got the link from Kyrie.  Unfortunately, all the photos from the process of cooking are of me doing goofy things in the kitchen.  Most are blurry.  There is no documentation of the end result (it’s not terribly photogenic, but you can get an idea of what it looks like from Orangette or from Bronwen’s results).

Basically, you caramelize the onions in a large pan.  Molly’s version at Orangette has you add the oil from the get-go, Bronwen used a method of dry cooking and then adding oil. I’ve tried it each way and…they both tasted the same.  In the meantime, cook some lentils.

Once the onions are caramelized, add the cooked lentils, some rice, water and salt.  Cook until the rice is done.  Eat. I treated this as a main dish, with a green salad on the side, but I’m also thinking it would be great with some lamb now that Lent is over.

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