Submitted by Inez Sasson
Rice and lentils, or mijredeh as we call it, is a Middle Eastern dish that is widely popular in my Sephardic Syrian community. We usually eat it on Thursday nights with other dairy dishes. We top it off with fried onions and pair it with plain yogurt that is mixed with garlic, cucumbers and dried mint leaves.
Sauté your onion in the oil.
When the onions are starting to turn brown, add the lentils and the water. Bring it to a boil then put it on medium/low covered, for about 35 minutes.
Add the rice and salt and bring to a boil. Cover and let it cook for 30 minutes or until all the water is absorbed.
Optional (but delicious): sauté a sliced onion in a separate pot and add on top of the rice when ready.