I've had this recipe for mujadara bookmarked for a while now and had a bag of lentils sitting in my pantry for almost as long. Today, while searching for something nutritious to fill my slightly queasy stomach, I remembered those lentils. So in between loads of laundry and bread dough proofing I made this surprisingly delicious dish.

It's loosely based on the mujadara but I added a can of tomatoes and replaced the rice with quinoa. I also used some homemade vegetable brothhomemade vegetable broth that I had in the freezer instead of water. This recipe makes a lot. It filled my 12" skillet. After I served myself a measly bowl I felt I'd hardly made a dent. Thankfully I'll enjoy the leftovers!

2 medium onions, chopped
2 tbsp olive oil
1 tbsp butter
1 cup lentils, rinsed and picked over for any debris
1 14.5 oz can diced tomatoes
1/2 cup quinoa
2 cups vegetable broth or water (or a mixture - mine was about 1 1/2 cups broth and the rest water)
1 tsp salt

In a large sauté pan heat oil and butter over medium heat. Add onions and cook, stirring occasionally, on medium-low heat until caramelized, about 45 to 50 minutes.

Meanwhile, in a saucepan place lentils and add enough water to cover by an inch. Bring to a boil then reduce to a simmer and cook until soft, about 15-20 minutes. Drain and set aside.

When the onions are caramelized add the lentils, tomatoes, quinoa, liquid, and salt. Bring to a boil then reduce to a simmer and cook until the quinoa is done and liquid is absorbed, about 20 minutes.

Makes 4-6 servings.

Note: to make vegan, replace the butter with olive oil

Update (3/8/08): I just finished off the last of the lentils. Still delicious 5 days later. This dish would also be really good with some greens added - chard, kale, spinach, etc. Something to keep in mind when I have a bunch to use up. See Lentil StewLentil Stew