Veggie Challenge, Day #3

Day 3 and still going strong! I didn't even succumb to the free samples of various salami slices set out at the deli of our local Garden of Eden market, which says a lot from a girl who considers pork products crack.

Tonight's dinner is both good for your health and your wallet. Turning back to Deborah Madison and unattractive looking dishes, we made Mujadarrah, a Middle Eastern dish of lentils, rice, and slowly caramelized onions. Adding a side of garlicky kale and several dashes of Crystal hot sauce turned our Middle Eastern affair into a version of pure Southern comfort. Lest you think we've become total health nuts, we finished our meal with homemade Scharffenberger chocolate pudding, mmm.Thanks, Deb and John!

Lentils and Rice with Fried Onions (Mujadarrah)
From Deborah Madison's Vegetarian Cooking for Everyone
Serves 4

6 T olive oil
1 very large onion, sliced into rounds 1/4 inch thick
1 1/4 cups green or brown lentils, sorted and rinsed
Salt and freshly milled pepper
3/4 c white or brown long-grain rice

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it's a rich, dark brown, about 12 minutes. Meanwhile, put the lentils in a saucepan with 1 quart water and 1 t salt. Bring to a boil, then simmer for 15 minutes. Add the rice, plenty of pepper, and, if needed, additional water to cover. Cover and cook over low heat until the rice is done, about 15 minutes. Stir in half the onions, then cover and let stand off the heat for 5 minutes. Spoon lentil-rice mixture onto plate or platter (insert Arrested Development reference here) and cover with the remaining onions.