Lizs Best Mgedarrah Recipe Ever!
1 cup white or brown rice
1 cup lentils (I like the red or yellow ones for this)
2 medium to large yellow onions
cumin (to taste)
allspice (to taste)
coriander (to taste)
salt (to taste)
1-2 cloves garlic
tabasco sauce (optional)
I was raised on this dish, so I really never learned precise measurements for the various spices... :-)
First, boil the lentils for about 20 to 25 minutes until they are almost ready to eat, but not quite soft enough.
While the lentils are boiling, cut and saute the onions in the olive oil, 1/2 your garlic, and about 1/3 of the cumin, allspice and coriander you intend to use. Cook them over a low heat until they are browned.
Next cook the rice. I am a big fan of white rice for this dish, but you can use brown as well.
Finally, brush another pan with olive oil and cook the lentils, rice, and the rest of your garlic and spices together for about 5 minutes.
Plate and place the cooked onions on top. Add whatever salt you may like on top and if desired, sprinkle with tabasco sauce.