Personal

Car Stuff

Extras

Middle Eastern Spiced Lentils & Kale With Caramelized Onions (Mujadarah)

From: www.eatyrgreens.com

4 tablespoons olive oil, divided
2 onions
4 cloves garlic
2 teaspoons ground cumin
1 teaspoon allspice
1 teaspoon cinnamon
1 cup French green lentils
4 cups water
1 teaspoon salt
1 bunch kale, tough ribs and stems removed
Yogurt
Chopped mint or cilantro
Fragrant Yellow Rice or plain rice, for serving

Thinly slice one onion and set aside. Finely chop the other onion. In a medium saucepan over medium heat, warm 2 tablespoons of oil and add the chopped onion and garlic. Saute until onion is soft and translucent. Add the cumin, allspice and cinnamon and cook for 1 minute, stirring frequently. Add the lentils and water and bring to a boil over high heat. Reduce heat and simmer for 10 minutes.

Chop the kale into bite-size pieces and add to the lentils. Cover and cook for 5 minutes. Add the salt and cook, covered, 10 minutes more, or until the lentils are cooked through but not mushy. Taste and adjust the seasoning.

Meanwhile, warm the remaining 2 tablespoons of oil in a large skillet over low heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply browned, soft in some places and crispy in others, about 20-25 minutes.

To serve, spoon the lentils over the rice and top with a dollop of yogurt, some caramelized onions and a sprinkle of chopped herbs.

• You can substitute brown lentils for the French green lentils, but start checking for doneness earlier.

• Even if you double or triple the amount of caramelized onions, there won't be enough. There are never enough.