Lentils, Onions, Rice and Potato with Baharat (serves 4)

While the technique with the potatoes resembles that for tadiq, this pan is not hot enough and the recipe has too much liquid to produce a caramelized bottom crust. The bottom will be browned and delicious, but it will not be crunchy. I will save the gloriously crunchy Tadiq (taught to me by my dear friend Rita Azali, for another day.) The intent of this one dish meal is comfort food for the last of the Fast Days of Lent – Holy Saturday.

Peace and Blessing, and May you always walk in the light! ~ Glyn

Lentils, Onions Rice and Potato
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
6 mushrooms thinly sliced
3 sweet mini peppers (or ½ c bell pepper) thinly sliced
2 tbsp. olive oil
1 c lentils
2 c vegetable broth
1 c rice
2 c water
1 c diced tomatoes
2 tsp Baharat Spice (or a combination of hot pepper, cardamom, cinnamon and
1 baking potato, thinly sliced

In a heavy lidded pot or casserole, slowly sauté the onion, mushrooms and peppers in the hot oil until browned but not scorched. Add the garlic and cook just until lightly colored. Remove from the pan leaving any oil in the pan.

Meanwhile, cook the rice in the water in a rice cooker or a pot until nearly done but still firm. Remove from the heat and set aside.

Meanwhile, cook the lentils in the vegetable broth for about 15 minutes or until crisp tender. When the broth has nearly cooked away, add the crushed tomatoes and the spices.

Peel the potato and slice thinly. Return the oiled casserole to the stove top. Increase the heat to medium. Layer the potatoes in the bottom of the pan.