When I was in kindergarten, my mother married George Mitchell David. My first memory of him was of a very tall, dark-haired man wearing a trench coat with pockets full of Juicy Fruit gum and Mary Jane candies which he happily doled out to this wee holder of boring suspicious eyes. He was a wonderful man who not only stepped into the very difficult position of stepfather to two young children but also folded us into his very large, very close Lebanese family.
Sixty picture later, I’ve just given up. It’s simply not a pretty dish. You’ll need to take my word that it’s delicious. Earthy lentils, bitter (in a good way) onions, and lots of black pepper combine to make one of my all-time favorite bean dishes. It’s hearty and filling. It’s even vegan if that’s your thing. It’s a comfort dish that transports me to Aunt Myra’s kitchen and some warm happy memories. She is a terrific cook and introduced my childhood to mint in green salads (that one took me a while to get used to), Syrian meatloaf, and this wonderful lentil dish. Later in life she introduced me to jug wine but that’s a story for another time.