This mujadara recipe, adapted from Melissa Clark, is fast and easy, and it can work as a meatless entree, side dish, or lunch. Whether or not you’re partying with vegans, all will love this aromatic dish, kids included. Mujadara is a Lebanese favorite based on lentils, rice, and onions. It can sometimes get too oily when prepared at restaurants; this version is light and gets it flavor from spicing, not excess fat. As an entree, serve it with a salad and steamed vegetables, and finish with fresh fruit. I like to make it early and park it on the counter, covered, for several hours to deepen the flavors before rewarming to serve.

INGREDIENTS

1 c brown lentils (preferable soaked for an hour ahead)

1/2 c long grain brown rice

3 c water (more as needed)

1 T olive oil

1 leek, dark ends trimmed, diced

2 garlic cloves, minced

1 t cumin

1/2 t allspice or Chinese five spice

1/2 t garlic powder

1/4 t cayenne powder

1-2 t salt (to taste)

1/4 t black pepper

1 bay leaf

1 cinnamon stick

2 c leafy greens (any greens, chopped)

1/4 c cilantro or parsley, chopped

1/4 c pomegranate seeds

METHOD

Heat 1 Tbs olive oil in a large pan until hot but not smoking. Add leek, turn fire down, and saute for 5 or so minutes, occasionally stirring. Add garlic cloves, cumin, allspice, garlic powder and cayenne; saute another minute. Add drained lentils, rice, water, salt and pepper, bay leaf, and cinnamon stick. Cover pan and simmer for about 15_–20 minutes until lentils and rice are tender, stirring occasionally. Add water if it’s getting dry. Add chopped greens and cook another five or so minutes until they look done. Remove pan from heat and let sit covered until ready to rewarm for serving. Remove bay leaf and cinnamon stick before serving. Once you transfer to serving platter, sprinkle with minced cilantro and pomegranate seeds.