How to do: Mjaddara.

So I've been getting a bit of critique lately that I'm not doing enough vegetarian meals. My answer to that is that many of my "dishes" could easily exclude the meat product and still be nice. Vegetarian meal tada!
Just kidding, I do quite a bit of non-meat dishes, but somehow they don't get posted on the blog. I try to skip meat/fish at least one meal a day. That can be a bit boring during winter though.

This dish is something I grew up with. So simple you really can't fail.

Rinse some green lentils in cold water and make sure there's no crap in it like stones and stuff.

Put them in water or broth of some sort and boil/simmer until done. You can flavour this however you want, but keeping it simple is many times the best way to go. The best scenario is that when the lentils are cooked you have them still a bit wet. Not like a soup and not dry. If they are like a soup you have to drain them a bit, but doing so you loose flavour.

Yes I forgot, but I'll tell you. The lentils take about 20 minutes to cook. When there is about 10 minutes left put a little bit of uncooked rice in there. Don't be troubled if the rice is not done when the lentils are, because you are cooking it a bit more in the oven. Also it's still a bit wet right? So no problem.

Slice one or two onions into rings and fry in a pan with oil. Fry and stir until they start to get a bit black, but not burned. 

Lay them on top of everything. This onion gets crispy and good when cooked properly. It's really the "thing" of mjaddara.

Drizzle a bit of oliveoil and put the baking pan in the oven for about 15-20 minutes in 175ºC/340ºF.

 Combine baking bread with cooking food to save the earth :)

Voíla! Really tasty and wonderfull. Put it in a buffé or eat it as it is with some pita-bread. Doesn't matter, you will enjoy.

Hopefully the vegeterians ran in to the kitchen to start cooking and miss this. I served my mjaddara with some fried roster thigh and a mint/sweet ginger-yoghurt.