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4 people
This is an excellent side dish for any kind of grilled or roasted meat, or any Mediterranean inspired meal. It could even be the base of a delicious grain bowl with some chickpeas and tzatziki or hummus and roasted vegetables.
Ingredients
- 1 cup Bluebird Einka & Lentil Blend
- 1 1/2 teaspoon whole cumin seed
- kosher salt
- 1/4 cup olive oil
- 1 large onion peeled, halved and thinly sliced into half moons
- 1/2 teaspoon each: ground cinnamon, ground cumin, ground turmeric
- kosher salt and pepper to taste
- Fresh lemon wedges, cilantro or parsley, hummus, yogurt, olives, toasted walnuts Optional toppings
Methods
- Heat a medium pot over medium-high heat until hot. Add the Einka & Lentil blend and 1 ½ tsp. cumin seeds and toast over medium-high heat for about 3 minutes, until it begins to pop and smell toasty.
- Add 2 Cups water and a pinch of salt and bring to a boil. Then lower the heat to simmer, cover and cook for 25 minutes, until done. Drain off any excess water.
- While Einka & Lentils are cooking, prepare the onions: Heat a large frying pan over medium-high heat until hot. Add ¼ Cup olive oil and let it warm for about 30 seconds. Add the sliced onion and ½ tsp. kosher salt. Cook, stirring every couple of minutes until the onions are deeply browned and blackened in spots, about 15 minutes.
- In the last minute of cooking, add ½ tsp each: cinnamon, cumin, and turmeric. Cook, stirring for about a minute, then remove from the heat.
- To serve: Toss together the warm cumin-scented Einka & Lentils, and the fried onions – be sure to use a rubber spatula to scrape out all the spiced oil!
- Taste and adjust the salt and pepper to your liking. Then top with any of the optional garnishes, and serve.
