Cheap Eats >> Mujadarrah

First off, I'd like to appologize for the un-appealing photo.

That is because Mujadarrah simply isn't a 'visually stunning' dish.

Second of all, I'd like to introduce you to a new series:

Cheap Eats.

If you are like me and have a growing family who has to live (much less, eat,) on a budget, then this series is for you.  And, if you are like me, and don't mind trying new recipes, then join me on this culinary adventure. 

I have found that the first way to cut dinner costs is to decrease the amount of meat in the dish.  There are two ways to do this:  a.) Use half as much meat and substitute with more vegetables in the side dishes, or b.) Serve a protein-balanced all-in-one vegetarian main dish.

So here is a main dish which qualifies for the "b." option.  While my family would resist going completely vegetarian, so far they haven't squalked at one or two meatless meals a week.  It sure helps, too, to have fresh veggies in the garden--can't wait 'till the corn comes off and we can make our dinner be just corn-on-the-cob.  My family is quite vocal in telling me if things aren't good, so all recipes are 'husband tested, kid-approved'. 

Mujadarrah

or, Lentils and Rice with Fried Onions

Prep Time:  10 minutes

Cook Time:  40 minutes

Ready in:  50 minutes

Serves:  4 (but it easily fed my hungry family of 6, with leftovers for about 2--how's that for cheap?!)

6  Tablespoons  Olive Oil

2  medium White Onions (sweet preferred), sliced into rings

1 1/3  Cups  uncooked Lentils

3/4  Cup  uncooked White Rice

Salt and Pepper to taste

1/4  Cup  Sour Cream or Plan Yogurt, optional

Place Lentils in a medium saucepan with enough lightly salted water to cover.  Bring to a boil, reduce heat, and simmer about 15 minutes.  Check the water level occasionally, adding more as needed to keep Lentils covered.

Heat the Olive Oil (start with 4 Tablespoons, adding more as needed) in a large skillet over medium to medium-high heat.  Stir in the Onions and cook about 15 minutes, until browned and starting to crisp.  Remove from heat and set aside.

Stir Rice and more water (enough to cover) into the saucepan with the Lentils.  Season with Salt and Pepper.  Bring to a boil, cover saucepan, and reduce heat.  Continue to simmer 15 to 20 minutes, until Rice and Lentils are tender.

Mix half the Onions into the Lentil and Rice mixture.  Top with Sour Cream or Yogurt and remaining Onions.  Simple and satisfying.

Now, if you like options, I thought this would be really good wrapped in a tortilla with some Lettuce and Salsa.  Maybe that's how we'll make those leftovers-for-two feed six for lunch tomorrow!

***My family likes more browned and crispy Onions than this calls for; I like to use 2 very large Onions.***