Broccoli Rising, Taxes, Lentils, Superheroes and Civilized Society

Happy April 15,  Filed your income taxes?  Good on you.  Cheers.

You haven’t filed yet? Honey, get with the program. You have until midnight. Do it for your sake, for the sake of my hardworking CPA husband and accountants across the country, and for sake of our country itself. Emblazoned on the IRS building in Washington DC are the words of Supreme Court Justice Oliver Wendell Holmes  — “Taxes are the price we pay for a civilized society.”

I know, I know, you don’t like paying taxes. Taxes aren’t sexy. But maybe you’re open to the idea of a civilized society. I’m not talking about being prissy or formal, just about building a culture that’s not gridlocked, conflicted, and angry, a society where we can listen to each other, tolerate each other, and maybe even come together. Does that seem so hard to swallow? Try lentils. 

Unlike paying taxes, these little legumes are easy to digest, and they might just help replenish your bank account. Ah, got your attention. Lundes de lentejas — Lentil Monday — is a thing in Peru. Families eat lentils on Mondays to ensure prosperity. And since April 15 falls on a Monday this year, eating lentils tonight could be doubly rewarding. 

A bag of lentils won’t break the bank, yet according to an Arabic saying, beans have satisfied even pharaohs. Lentils, like all beans, are all about the value-add. They balance our hormones and blood sugar, and they’re packed with protein, fiber, and symbolism. Throughout our history, folklore has endowed lentils with the transformative power to bring good luck, abundance, and wealth. They’re even coin-shaped.

That’s why in Italy, they eat lentils on New Year’s Day. Traditionally they’re paired with pork. I say save the pig, eat more lentils.  And lentils encourage that. Cooking dried lentils takes half an hour max, during which time they triple their volume, so there’s a magical sense of increase. Making a pot of lentils may not put you in the same tax bracket as Beyoncé and Jeff Bezos, but the result is comforting, delicious, and feeds a crowd for a buck or two, so you can feel rich.

Lentils can taste rich too. They have a naturally meaty taste, good chew, and they’re happy to soak up the flavors of whatever they’re cooked with. Lentils go 

• chic and French when dressed with a Dijon and walnut vinaigrette in French lentil salad

• creamy and warming in dal

• elegant and aromatic in lavender lentils

• and tart and tantalizing when cooked with pomegranate and tomato

But for Tax Day, I’d suggest mjeddrah. Simple but sublime, mjeddrah is a Middle Eastern melange of lentils and rice, two affordable pantry staples that together become greater than the sum of their parts. It’s a longtime favorite of mine, and, turns out, a favorite of spectacular cookbook doyenne, Joan Nathan as well. Naturally vegan, gluten-free, allergen-free, and able to take the sting out of paying taxes. mjeddrah’s so easy, everyone can make it, and more importantly, it makes a lavish amount, so everyone can eat it. 

A pot of lentils and rice can feed us all.  As José Andrés has said, food is hope. A civilized society can start with that.

#lentilsnotmissiles Feeding Dangerously, José Andrés’s graphic book detailing World Central Kitchen's efforts to feed people in the midst of catastrophe, came out last year.  Just how dangerous feeding people can be was made even more graphic last week, when seven members of WCK’s team were killed in Gaza. We lost family. We lost superheroes. Feeding people is a human impulse, a humanitarian act. It shouldn’t be dangerous. Support World Central Kitchen. 

Next Monday, April 22 is Earth Day. In anticipation, I’ve made a quick video to share about how you can support the planet and eat well too. It’s an exclusive for paid subscribers, so if you’ve wanted to be a Broccoli Confidential member (our magnificent tribe of paid subscribers), here’s a delicious opportunity. Upgrade now and you’ll get the link in your inbox, plus access to full recipes on a regular basis.

Mjeddrah, though, is a dish meant for sharing. I wish I could share it IRL, make a pot for all of you, with an extra dollop of sweet, mild, burnished onions on top. Until that happy day happens, I’m delighted to share my mjeddrah recipe with everyone. Thank you, Broccoli Rising and Broccoli Confidential subscribers. You’re all my superheroes.

Mjeddrah

Lentils and brown rice (a whole grain) combine to make this classic earthy Egyptian pilaf that’s greater than the sum of its parts. Cheap and satisfying, crazy with protein, fiber and other nourishing things, it’s comfort in a bowl. Serve with your favorite salad or roasted vegetables.

• 1 cup brown rice

• 1 cup lentils

• 4 cups water or vegetable broth

• 1 bay leaf

• 2 tablespoons olive oil

• 1 large onion or two small sliced thin

• 1 teaspoon cumin

• sea salt and fresh ground pepper to taste

Pour lentils into a small bowl. Pick out discard any stems or stones. Cover with cold water. Do the same with the rice, in a separate bowl. Leave ‘em to soak for 30 minutes at a minimum, for 2 hours, if you’ve got the time. The lentils and rice don’t need any fussing with, just let them sit.

Bring water or vegetable broth to boil into a large saucepan. Strain lentils into a sieve. Rinse in cold water. Add to broth. Do the same with the brown rice. Toss in bay leaf. Reduce heat to low and cook, covered, for 30 to 40 minutes, until lentils and rice are soft and fluffy and have soaked up all the liquid. Remove cover, remove from heat and set aside.

Just before serving, heat oil in a large skillet over medium-high heat. Add sliced onion and cook, stirring, for 3 to 5 minutes, until onions start to soften and turn golden and fragrant. Reduce heat to medium, and cook, stirring, another 10 minutes or so, until onions are brown and tender. Season with sea salt and fresh ground pepper.

Stir lentils and rice together gently. Remove bay leaf and season generously with sea salt, fresh ground pepper and optional cumin.

Serve pilaf lavishly topped with onions

Click for the printable version of this recipe.

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