a mujadara without rice or wheat

A girl can't live on salad alone. There was a definite shift in season over the weekend with everyone continuing to wear flip flops, but with hoodies zipped up to the collarbone. I wanted something cozy like an onion panade. But on this diet of no wheat and no dairy, I wasn't sure if "cozy" was possible. Then I spotted a package of lentils.

Now, I'm not one of those longstanding vegetarians who thinks lentils alone could make up a whole food group, alongside seitan and tempeh. Legumes, in general, have a lot of protein and nutritional value, but I never really liked lentils until I had my first taste of mujadara. Mujadara is a Middle Eastern dish of lentils, caramelized onions, and usually rice of some kind. It can be rather fluffy or the consistency of porridge. I like fluffy better, but either way is delicious because sweet caramelized onions punctuate the whole thing. It also appeals to my simple, frugal heart. I don't think I'm exaggerating when I say my package of $2.99 organic green lentils could feed 16 (I did the math). It's almost biblical.

Here is my recipe, based on Orangette's recipe, without the rice and adjusted to my taste (I like a ratio of more onions to lentils and I add cumin and lemon). Either one is a good place to start. I thought mine tasty and my friend said she's never had such good lentils. But then again, she hasn't had the mujadara from Kalustyan's. This recipe follows instructions given by the guy behind their deli counter, and I must try it after my detox session. They use bulgar instead of rice, and theirs was that first, fluffy taste of mujadara I had that converted me to lentils.

Like many autumnal foods, all mujadaras will taste better the following day. Serves 2-3.

• 3 tablespoons of olive oil (This should suffice if you're using a nonstick pan; add another tablespoon if you're not, or add a little water if the onions start to stick too much to the bottom of the pan. It's fine if the onions get very dark and even burn a little--those taste the best.)
• 2 large yellow onions (If you use Vidalia onions, which are sweeter, it will cut your caramelizing time in half.)
• 1/2 cup green or brown lentils, picked over for stones and debris
• Water
• Salt and pepper to taste.
• 2 pinches of cumin, or to taste.
• 1/2 lemon

Cut onions into a small dice. In a large saute pan, skillet, or Dutch oven, heat oil over medium-high heat. When it shimmers, add the onions--it may look like a lot but they will cook down. Stir until onions are coated with oil. Turn heat down to medium. Season with salt and pepper.

Stir occasionally until they are deeply caramelized to the shade you want, which can range from amber to blackened. (This is the one time my bad knife skills come in handy, as my cuts of all different sizes result in a hodgepodge of doneness, which is what I want. Caramelizing onions can take anywhere from 25 to 60 minutes, depending on your stove and onions.)

Meanwhile, place lentils in a small saucepan and cover with an inch of water. Bring to a boil over medium-high heat. Let it simmer undisturbed for 15-20 minutes or until tender. Drain.

When onions are done, add the drained lentils to the pan and mix together. Taste and adjust for seasoning. Add cumin, if desired. Add juice from 1/2 a lemon.

--If you want more of a porridge consistency, add 1/4 cup of water to the pan of lentils and onions, bring to a boil (water level will be shallow, but nonetheless, should boil), cover, and simmer for about 8 minutes. Stir. This will look unfortunate and sludge-like, but if you set it aside, it will thicken. And if you put it in the fridge and eat it straight out of the tupperware container later, you will see that it's also good cold.   

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what is the picture of... it sure doesn't look like just lentils and barly.. looks like maybe raisins or dates or something... any suggestions... thanks

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