kosheri

prep time:  tbd
cook time:  tbd
servings:  4

ingredients
1/2 cup lentils
olive oil
1 large yellow spanish onion - peeled and thinly sliced
2-inch cinnamon stick
4 cardamon pods - crushed
3 whole cloves
1 cup long-grain brown rice
salt
1 3/4 cups water, vegetable stock or chicken stock

steps:
1.  bring a medium pot of salted water to a boil and add the lentils.  lower the heat and simmer just until the lentils are cooked through, about 25 minutes.  drain the lentils and set them aside.

2.  heat 1/4 cup of the olive oil in a large skillet set over medium heat.  add the onion and cook, stirring now and then, until totally soft and caramelized, a solid 1/2 hour.  set the onions aside.

3.  meanwhile, heat about 3 tablespoons of the olive oil in a large saucepan over medium heat.  add the spices and the rice or quinoa and cook the grains until they turn opaque and the spices are fragrant, about 3 minutes.  add a pinch of salt and water.  bring to a boil, turn the heat to low, cover and cook for 45 minutes.  turn off the heat and let the mixture sit for 10 minutes.  uncover, fluff with a fork, and fold in the lentils and onions.

- goop, october 2013

green lentil hummus

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
3 cups vegetable or organic chicken stock/broth
1 cup green lentils
1 bay leaf
3 garlic cloves - chopped
1/2 cup tahini
juice of 1 lemon
1/2 teaspoon cumin
1/2 teaspoon paprika
salt

steps:
1.  in a medium saucepan, combine chicken stock, green lentils, and bay leaf.  bring to a boil and then cover and simmer until lentils are tender, roughly 40 minutes.  then boil uncovered until most liquid is gone.  take out bay leaf and let cool.

2.  transfer to food processor and blend with garlic, tahini, lemon juice until smooth, adding salt to taste and other spices.

3.  serve warm or at room temperature with vegetables.

- goop, january 2011