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Lentils And Rice
Author: Lisa Tiffin
Every time I serve up a dish of my father’s lentils and rice, I am reminded of the unique unions symbolized by the mixture of simple ingredients. The dish is actually quite easy to make, yet it is versatile, complex in its flavors and it symbolizes everything I love about my upbringing.
When I look at this dish of cooked lentils, rice and spinach, I am reminded of growing up in a household where both my mother and my father enjoyed creating in the kitchen. My parents actually met working food service at their local hospital, and while their nationalities were quite different – he, Lebanese and she, Irish and English – their passion for good food often united them in the kitchen.
Over the years, our house often filled with delicious aromas of varying dishes. From the traditional corned beef and cabbage on St. Patrick’s day to American cuisine to my father’s time-honored Lebanese foods. Guests and children alike never quite knew what might be served up next, but we all agreed it was bound to be something delicious and satisfying.
The lentils and rice definitely fit into this category, and although it might sound simple, it really is perfect in every situation. It is easy and economical to make, yet it is hearty and nutritious with a combination of flavors mixed with just the right amount of cinnamon that is unbeatable. My parents would freeze big batches of lentils and rice and pull it out whenever they needed to serve an afternoon snack or a quick main dish.
When my father passed away a few years ago, I panicked thinking I no longer had access to his family recipes since most were never written down. Luckily for me, though, since my parents worked so closely together in the kitchen, my mom knows how to make nearly all of his traditional Lebanese dishes.
It’s actually quite fun to see my Irish mother walk into a Mediterranean restaurant or a Lebanese bread shop and ask for dishes that only a native might know about. But what is even better in my book is that my mom actually enjoyed the foods of my father’s family enough to learn to cook them. In that, my parents’ relationship was a rarity; they didn’t just put up with each other’s cultural differences; rather, they embraced them, enjoyed them and respectfully passed them on to their children.
I, too, have carried on the tradition of sharing cultural and family recipes. The foods my husband and I cook for our children are a mixture of recipes from both his side and mine, as well as a few good ones we’ve collected and concocted along the way. I hope when my kids are grown and married that they will remember with fondness the foods we served to them and all they represent. And while I know I will be able to simply print and send my boys the lentils and rice recipe, I would much rather spend the time with them cooking and sharing just as my parents did.
Lentils And Rice Recipe
Ingredients
- 1 C lentils
- 8 C water
- ¼ C plus 2 Tb olive oil
- ½ bag fresh baby spinach
- 1 large onion, chopped
- 1 C rice
- ¼ teaspoon cinnamon
- salt and pepper to taste
Instructions
- Wash lentils, discarding any partials.
- Combine lentils, water, and a dash of salt in large pot and cook on medium heat.
- Meanwhile, heat 2 tablespoons of oil over high heat in a frying pan or skillet.
- Add spinach and toss for one or two minutes until wilted. Remove and set aside.
- In same pan heat remaining oil over low heat, add onion and a dash of salt.
- Cook at low heat until onion is soft and slightly browned.
- Add onion and wilted spinach to lentils and continue simmering on medium for 30 minutes.
- Add 1 cup of rice and cook for an additional 20 minutes or until rice is soft, adding liquid if needed.
- Season with cinnamon and salt and pepper to taste.
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