DINNER TONIGHT Traditional Arabic dish is satisfying fare

Create something special with just a few ingredients and a little time.
By ROBIN MATHER JENKINS
CHICAGO TRIBUNE
I've never met a pulse I didn't like. Beans of any type suit me fine.
Lentils may top my list of favorites, though, because they don't need to soak before cooking and they cook so fast. It's easy to make a main dish with lentils and have dinner from scratch on the table in 30 minutes.
This dish draws on the Arabic traditional dish called mujadrah (moo-JAH-dra), especially beloved in Lebanon and Egypt. For centuries, it has nourished the poor because it provides plenty of complete protein, without meat. Mujadrah also has pleased the rich, because it just tastes so good.
MENU
Mujadrah
Braised greens
Fresh blueberries with yogurt
TIPS
Use leftover cooked rice, if you have some on hand; stir it into the lentils about 10 minutes before they finish cooking.
The recipe doubles easily and exactly, if you want enough to take for lunch.
BEVERAGE PAIRING
Hot tea would be appropriate and culturally correct, but iced tea would be equally good. Since you'll have fresh mint on hand for the mujadrah, why not make mint tea?
MUJADRAH
2 tablespoons olive oil
1 large onion, halved lengthwise, one half chopped, one half sliced into 1/8-inch slices
2 cloves garlic, chopped
1 teaspoon cumin
1/2 teaspoon each: allspice, cinnamon
1/2 cup lentils
1 can (141/2 ounces) low-sodium vegetable broth
1/2 cup instant brown or white rice
1/2 teaspoon salt
Freshly ground pepper
1/4 cup plain yogurt
3 tablespoons chopped fresh mint
Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add chopped onion and garlic; cook until onion softens, about 3 minutes.
Add cumin, allspice and cinnamon; cook 1 minute. Add the lentils and vegetable broth. Heat to a boil; cover. Reduce heat to medium-low. Cook until lentils begin to soften, 15 minutes.
Meanwhile, heat remaining 1 tablespoon of olive oil in a heavy skillet over medium-high heat; add the onion slices.
Reduce heat to medium-low; cook, stirring occasionally, until onions are dark and crispy, about 10 minutes. Set aside in pan.
Stir rice into lentils; cover. Cook over medium-low heat until rice and lentils are tender, about 12 minutes longer.
Garnish each serving with the onions, a dollop of yogurt and a generous scattering of mint.
Yield: 2 servings.
Nutrition information per serving: 457 calories, 30 percent of calories from fat, 16 g fat, 2 g saturated fat, 2 mg cholesterol, 63 g carbohydrates, 18 g protein, 658 mg sodium, 14 g fiber.