Mjeddrah (Lebanese Lentil Rice)

• 1 cup carrot, sliced
• 1 cup celery, sliced
• 2 cups onions, chopped
• 1 small dried red chili, stemmed and broken in half
• 1 teaspoon cinnamon
• 1 tablespoon olive oil
• 2 cups uncooked brown rice
• 1 tablespoon olive oil
• 6 cups water
• 1 lb lentils, washed and drained
• 12 servings garden salad (lettuce, spinach leaves, chopped tomatoes, chopped onions, chopped bell pepper, sliced olives, and s)
• Dressing
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon paprika
• 1/4 teaspoon dry mustard
• 1 garlic clove, minced
• 1/4 teaspoon honey
• salt

1. Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
2. In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
3. Stir in water and lentils. Cover and cook on high 6-8 hours.
4. When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.

carrot, celery, onions, red chili, cinnamon, olive oil, brown rice, olive oil, water, garden salad, dressing, olive oil, lemon juice, paprika, mustard, garlic, honey, salt

Taken from www.food.com/recipe/mjeddrah-lebanese-lentil-rice-481681 (may not work)