- 1 cup brown lentils, soaked over night and rinsed
- 1 cup brown rice
- 1 tbsp. salt
- 4-8 cups water or vegetable broth, enough to fill your pot
- 2 medium onions, sliced thinly
- 12 cloves garlic, smashed or minced finely
- 3 stalks celery, chopped
- 4 carrots, chopped
- 1 1/2 tsp. allspice
- 1 1/2 tsp. cumin
- 1/4 tsp. black pepper
- 1 bunch kale, rib removed and chopped.
- 1 lemon, juiced
I always make this with my leftover mjadera or mdadera, but I've given the recipe here as if starting from scratch. This works well in a crock pot if you have one large enough. Also, I've done this with other greens such as Swiss Chard. Kale is just cheap and plentiful where I live.
(1) Put the lentils, rice and water in a large stock pot with lid, add salt, and bring to a low boil. You may need to stir occasionally to keep the lentils from burning at the bottom.
(2) Caramelize the onions in a pan and then add the celery and garlic and cook a couple minutes more. Add to the pot.
(3) Add the carrots and spices. Stir and taste the water. If needed, add more salt to taste. Cook this until the carrots and rice get soft.
(4) Fifteen minutes before dinner add the kale and lemon juice. Cook until the greens are wilted.