Mujadara

Ingredients

• 1 cup brown or green lentils
• 1 cup basmati rice
• 3 large yellow onions, thinly sliced
• 1/4 cup olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 4 cups water or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper

Steps

1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, until they become a deep golden brown and caramelized, about 20-30 minutes. Remove half the onions and set aside for topping.
2. While onions are caramelizing, rinse the lentils and place them in a medium pot with 4 cups of water or broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the lentils are parboiled but still have a bite.
3. Rinse the rice until the water runs clear. Add the rice to the pot with the lentils and their cooking liquid. Stir in the cumin, cinnamon, salt, pepper, and the half of the caramelized onions left in the skillet.
4. Ensure there is enough liquid to cover the rice by about an inch; add a little more water if necessary. Bring to a boil, then cover with a tight-fitting lid and reduce heat to low.
5. Cook for 15-20 minutes until the rice and lentils are tender and the liquid is fully absorbed.
6. Remove from heat and let the pot sit, covered, for 5-10 minutes. Fluff the mixture with a fork and serve topped with the reserved crispy caramelized onions.