Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. Marcellino D’Ambrosio to take listeners on a virtual pilgrimage of Bethany, the home of Mary, Martha and Lazarus. Other guests include Fr. Philip-Michael Tangorra on the Blessed Virgin Mary and obedience, Kevin Prendergast on true friendship, and Steve Ray on the 4th Station of the Cross: Jesus Meets His Mother. Plus news, weather, sports and more…
Steve Ray is online at catholicconvert.com.
Fr. Philip-Michael Tangorra, author of Holiness and Living the Sacramental Life.
Dr. Marcellino D’Ambrosio is online at dritaly.com.
Kevin Prendergast is online at athenaeum.edu.
Dr. John Bergsma, author of Jesus and the Dead Sea Scrolls
Rita Heikenfeld is online at abouteating.com.
Danielle Bean is online at daniellebean.com.
Bear Woznick is online at deepadventure.com.
Fr. Boniface Hicks, author of Personal Prayer: A Guide to Receiving the Father’s Love
Joe Heschmeyer is online at shamelesspopery.com.
Meg Wittman is online at cincinnatirighttolife.org.
Catherine Pakaluk is online at catholic.edu.
Rita’s Mujaddarah/Lentils with rice and yogurt
Now if all you have are just salt and pepper, and no other seasonings, it still will be yummy. Go to taste on seasonings.
2 large yellow onions
1/3 cup olive oil
1 generous cup whole brown lentils (don’t use green; they cook up too firm)
1 cup long grain rice (more if you like it) or other rice
5 cups water
1 to 2 teaspoons cumin
Salt and pepper to taste
1 bay leaf (optional but nice)
Cumin to taste – start with 2 teaspoons
Allspice – I added a good couple pinches, probably close to 1/4 teaspoon or so – go to taste and add more if you want
Plain yogurt or Tzatziki (cucumber & yogurt salad)
Chopped green onions (opt)
Sprinkle of cayenne pepper (opt)
Slice onions and cook, covered, over medium heat, in oil until caramelized/dark brown. You’ll start out with a lot but they will cook down considerably.
Combine lentils, seasonings in water in pan. Cover, bring to gentle boil and cook,, covered, until lentils are half cooked, about 10 minutes. Add rice and simmer, covered, until rice is cooked, about 20 minutes. Water should be absorbed but, if not, drain off. Adjust seasonings. To serve, put onions over Mujadarah and garnish with yogurt and onions.