After the ecstacy, the laundry, Jack Kornfield says. I know what he means. I cleaned house, looking back upon eventful summer adventures that have come to an end. There was nothing in my fridge. I was in no mood to eat, yet forced myself to cook. What to do?
Claudia Roden’s recipe from the Levant called Mudardara in Syria and Megadarra in Egypt seemed possible: brown lentils and rice, and three whole onions. My cupboard could do that. This simple dish turned out to be amazing comfort food. All it demands is to caramelize onions with the utmost tender care. And I could do that.
Megadarra: Brown Lentils with Rice
3 whole onions
125 ml olive oil
250 g long-grain rice
250 g big brown lentils
pepper
1 teaspoon salt
Stew the onions in the oil until they are golden.
Cook the lentils as needed (e.g. 20′ in 1 liter of water). Add half of the onions and the rice, season, and cook for 20 minutes over low heat or until rice and lentils are tender. Add more water if necessary.
Fry the rest of the onions until they are dark brown and almost caramelized, stirring regularly.
Eat hot or at room temperature and with the caramelized onions on top.
Note: great leftovers for lunch the next day.
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