MM: EGYPTIAN RICE & LENTILS
---------- Recipe via Meal-Master (tm) v8.05

Title: EGYPTIAN RICE & LENTILS
Categories: Arabic, Crockpot, Vegetables
Yield: 1 Batch

1 c Brown lentils; washed & -picked over
3/4 ts Salt
4 1/2 ts Olive oil
1 lg Onion; chopped
1/2 ts Cinnamon
1 tb Cumin, ground
1/2 c Rice
5 to 6 cups Water

Place the olive oil (all of it) into the bottom of the
crock pot. Turn the pot onto the highest setting (if
variable available) and add the onions. Allow the
onions 10-15 minutes to warm in the oil. Add the
remaining ingredients, including the water. If cooking
the dish all day (i.e., a morning start), reduce heat
to low; otherwise leave on high setting. Cover. Leave
to simmer.

Come home to a wonderful smelling house. Stir the
dish while in the crock. If it is dry, add a little
water. If it's soup-like, remove lid for a little
while, or turn heat to high setting. Serve. It's tasty
as a main mean or as a pilaf to accompany other meals.

I got the basic recipe from Martha's book
"Mediterranean Light"--p. 253.

It's one of my all time faves. And I used to think I
hated lentils!

From: [email protected] (Sue Stoen)
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