Lentils and Rice With Onion, Garlic, and Lemon Juice A hearty Greek–Middle Eastern dish a little like risotto. From Madhur Jaffrey's "World Vegetarian" 2 cups lentils 1 cup long-grain rice (I used Thai jasmine rice but any long-grain rice will do) 1-1/2 teaspoons salt 1/4 cup fresh lemon juice 7 tablespoons olive oil 3 garlic cloves, peeled and finely sliced 1 medium onion, peeled, cut in half lengthwise, and then cut into fine half rings Combine the lentils and 7 cups of water in a wide, nonstick pan. Bring to a boil. Cover, turn the heat down to low, and cook 25 minutes. Add the rice and salt. Stir to mix and bring to a boil again. Cover, turn the heat down to very low, and cook gently for another 25 minutes. Turn off the heat. The lentils and rice should have the slightly loose consistency of a risotto. Add the lemon juice and mix gently. Cover again and keep warm. Put the oil in a medium frying pan and set over medium-high heat. When hot, put in the garlic and onion. Stir and fry, turning the heat down as needed, until the onion and garlic are medium brown and crisp. Quickly remove some of the onions and garlic with a slotted spoon and spread out on paper towels. Pour the remaining contents of the pan, oil and seasonings, over the lentils. Gently mix them in. Garnish with the reserved onions before serving. Variations: Use stock instead of water to cook the lentils. Substitute yellow split peas for the lentils. Stir Parmesan cheese into the lentils before serving. Form leftovers into patties and brown in a lightly-oiled skillet. Made by Judy S. for the September 2006 potluck.

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