Second Week of Lent

February 24, 2010 by

Jordanian Rice, Lentils and Onions

3 or 4 large onions, sliced thin
2 T.  butter
2 T. vegetable oil
1½ cups lentils*
2 cups long grain white or brown rice
1¼ T. ground cinnamon
¼ tsp. cumin
Leaf parsley
Salt and pepper to taste

1. Melt butter along with the oil and a tsp. of salt in the biggest skillet available and add the onions.  Set heat at very low and stir occasionally, cooking for at least 20 minutes.  Then turn up and cook some more and stir often, until onions are brown
2.  In the meantime cook the rice and the lentils separately according to directions.  The lentils need to be watched carefully…you want them done but not mushy…they should keep their shape.
3.  When everything is cooked, fold the rice, lentils, spices and half the onions in a large bowl, adding salt and pepper to taste.
4.  To serve form a large mound, top with the remaining onions and chopped parsley, a twist of pepper and a few grains of sea salt.  Serve with a bowl of plain yogurt.  It’s really good at room temperature and just gets better after a day in the refrigerator.

*You could use red beans if you wish

Three practices for the second week

To simplify is to invite peacefulness.  Think of three ways you can simplify your life and put at least one of them into practice today.

Mother Teresa said, “There is a hidden poverty more pervasive than lack of money.  It is the poverty of the heart.” Find three ways to generously give of your time, attention and talents to others.  Example….Spend time with your friend who has been having a difficult time since breaking up with her boyfriend.

Spend at least an additional five minutes in prayer this week talking to Jesus about a situation which needs healing.

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