Mjeddrah (Lebanese Lentil Rice) - cooking recipe

Ingredients

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

Preparation

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.
In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
Stir in water and lentils. Cover and cook on high 6-8 hours.
When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.