Mjeddrah

From The Zen Monastery Cookbook

Ingredients:

• 2 large onions, coarsely chopped

• 3/4 c. brown rice, uncooked

• 1 ½ c. lentils, uncooked and rinsed

• 4 c. water

• 1 ½ tsp salt

Directions:

1. Cook the onions in a little bit of water in a large pot until the onions are soft. Add rice and continue cooking over medium heat for three minutes.

2. Stir in lentils and water. Bring to a simmer, then cover and cook 40-50 minutes, until the rice and lentils are tender. Add salt.

3. Top with mixed vegetable salad, below

Salad ingredients

• 2 large tomatoes

• 1 cucumber

• 2 to 3 green or sweet onions

• 1 green or red bell pepper

• 1 stalk celery

• optional: endive, lettuce, avocados, sprouts, radishes, etc.

Directions:

1. Dice all salad ingredients and toss with dressing.

2. Serve atop the lentil dish and serve with pita bread and dressing.

Serves 6-8