Middle Eastern Mujadara

1. Preparation

Rinse 1 cup of green or brown lentils under cold water until the water runs clear.

Soak the lentils in water for about 30 minutes to 1 hour, then drain.

Peel and thinly slice 3 large onions.

Measure out 1 cup of long-grain rice and rinse under cold water until the water is clear.

Gather spices: 1 teaspoon of cumin, 1 teaspoon of salt, and black pepper to taste.

2. Cooking Lentils

In a medium pot, add the drained lentils and 3 cups of water.

Bring the water to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for about 20 minutes or until the lentils are tender but not mushy.

Once cooked, drain any excess water and set the lentils aside.

3. Cooking Rice

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Add the rinsed rice and toast it for about 2-3 minutes, stirring occasionally.

Add the cooked lentils to the pot with the rice.

Pour in 2 1/2 cups of vegetable or chicken broth, add the cumin, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat to low, cover, and cook for about 15 minutes or until the rice is tender and has absorbed all the liquid.

4. Caramelizing Onions

In a skillet, heat 3 tablespoons of olive oil over medium heat.

Add the sliced onions and cook, stirring frequently, until they are golden brown and caramelized, about 15-20 minutes.

Once caramelized, remove half of the onions for garnishing and keep the rest in the skillet.

5. Combining & Serving

Once the rice and lentils are cooked, fluff them with a fork and mix gently with the remaining caramelized onions in the skillet.

Taste and adjust seasoning as necessary with more salt or pepper.

Serve warm, garnished with the reserved caramelized onions on top.