On Aug 11, 6:12*pm, sf > wrote:
> On Tue, 11 Aug 2009 14:19:30 -0700 (PDT), Kris >
> wrote:
>
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> >On Aug 11, 2:03*pm, "cybercat" > wrote:
> >> I love these ! Somebody try them!
>
> >> 1 bag dry lentils
> >> 1 large or two nedium onion, not vidalia
> >> Salsa to taste. I like medium hot chunky.
> >> shredded sharp cheddar cheese
> >> two bay leaves
> >> salt and fresh ground pepper
>
> >> Rinse lentils in colander and pick any boogers out.
> >> Put them in a largish pot with two inches of cold water on top and two bay
> >> leaves.
> >> Bring to a boil, turn down to a low simmer. They will be done in 20 minutes.
> >> While lentils cook, chunk and brown onions in a smidge of olive oil. You
> >> want them browned but plump, a little smaller than bite sized but not finely
> >> chopped.
> >> When lentils are plump and soft, stir in salsa a little at a time, tasting
> >> as you go. You want a little tang, and a nice color. Go easy so as not to
> >> overwhelm the flavor of the lentils.
> >> Dump onions in.
> >> Salt and fresh ground pepper to taste.
> >> Sprinkle with shredded cheddar when serving.
>
> >Sounds like Mejedra with salsa & cheese! I love plain Mejedra (I
> >carmelize the onions though), never tried it like this.
>
> >Maybe next time I will.
>
> Isn't the rice mixed into Mejedra? *I like your caramelized onion idea
> though. *Nice touch!
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.- Hide quoted text -
>
> - Show quoted text -

I *believe* Mejedra is the whole kit & kaboodle, including the rice.
I may be wrong, but my recipe is lentils, rice, carmelized onions,
salt & pepper. Some also add cumin, but I actually like it more
simple.

A very "comfort food" dish, to me at least.

Kris