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.

Kris

"Kris" > wrote

>Sounds like Mejedra with salsa & cheese! I love plain Mejedra (I
>carmelize the onions though), never tried it like this.

I never heard of Mejedra. I will google it . ...

>Maybe next time I will.

If you do, let me know what you think. It is so simple, quick, and
inexpensive, I am surprised I like it so much. My vegetarian teenage neice
even likes it.

On Tue, 11 Aug 2009 14:19:30 -0700 (PDT), Kris >
wrote:

>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.

On Aug 11, 6:12*pm, sf > wrote:
> On Tue, 11 Aug 2009 14:19:30 -0700 (PDT), Kris >
> wrote:
>
>
>
>
>
> >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