Mujentra Lentils
1989, Lefkara. I'm walking with my cousin Kostas on the cobblestone streets of the village, heading to my Uncle Giorgos' house, my mother's brother. His mother, Aunt Myroula, is waiting for us with the table set. Mujentra lentils, homemade bread, olives, and onion. Her secret is the firm lentils and the well-caramelized onions. They are so delicious that there's no way I'll stop at just one plate.
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INGREDIENTS
- 2 cups (400g) lentils
- 1.5 liters (6 cups) water
- 2 vegetable stock cubes
- ⅔ cup (150g) glazed rice
- ¼ - ⅓ cup (60 - 85g) fresh lemon juice
- 1 ½ teaspoons (12g) salt
- 1 pinch freshly ground black pepper
For Frying
- ⅓ cup (85ml) olive oil
- 2 ½ cups (300g) dry onions, sliced
METHOD
- Clean the lentils, removing any small stones or other legumes. Rinse them well and place them in a pot. Add the water and boil for 10 minutes. Add the stock cubes and the rice, and stir.
- Lower the heat and continue to boil for another 20 minutes until the lentils and rice are tender.
- Meanwhile, in a small frying pan, add the olive oil and sauté the onions for 15 - 20 minutes until they are nicely browned (these are what will give the dish a wonderful aroma).
- Once the lentils and rice are soft, add the onions, lemon juice (add according to your taste), salt, and pepper.
- Boil for 1 - 2 minutes, stirring the dish carefully so it doesn't turn mushy. Turn off the heat and serve with black olives and radishes.
