Lentil Soup and Mujaddara and Kitchri
lentils:
2 cups brown or green lentils, rinsed
5 cups water
2 bay leaf
2 teaspoon kosher salt (or consume)
½ teaspoon white pepper
1 teaspoon ground cumin
1 onion finely chopped
3 celery stalks finely chopped
3 cloves garlic minced
2 ripe tomatoes, grated (discard skins)
2 tablespoons extra virgin olive oil
rice:
1 cup long or short grain rice
Salt to taste
2 cups water
crispy onions:
2 onions, thinly sliced
3 tablespoons extra virgin olive oil
lentils:
In a large pot, combine the lentils, onion, celery, garlic, tomato, water, bay leaf, cumin salt, and white pepper.
Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the lentils are tender.
Drain excess liquid if needed and set aside.
Cook the rice separately. Rinse rice, add to boiling water and simmer for 15 minutes
Make the crispy onions:
In a skillet, heat 2 tablespoons olive oil over medium heat.
Add the thinly sliced onions and cook slowly, stirring occasionally, until deeply caramelized-about 15 minutes.
Raise the heat to high for 1-2 minutes to crisp the edges.
Spoon lentils into a serving bowl and top with crispy onions.
Serve rice on the side or underneath.
Optional: Sever with Greek yogurt and fresh herbs, mint, parsley or dill Garnish with lemon wedges
To make a jammy egg- boil egg for 7 minutes then immediately transfer into bowl with ice water for 3 minutes.
