Comforting Mujadara (Lentils & Rice)

Directions

1. Step 1

   Rinse lentils thoroughly. Place in a saucepan with 2 cups of water, bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but still firm. Drain and set aside.

2. Step 2

   While lentils cook, thinly slice onions. In a large pot or Dutch oven, heat 1/4 cup of olive oil over medium heat. Add sliced onions and cook, stirring occasionally, for 20-30 minutes until deeply caramelized and crispy. Remove about half for garnish and set aside.

3. Step 3

   Add the remaining 1/4 cup of olive oil to the pot with the remaining onions. Stir in cumin, salt, and pepper. Add rinsed rice and stir for 1-2 minutes until coated.

4. Step 4

   Pour in 3 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is almost cooked.

5. Step 5

   Gently fold in the cooked lentils. Re-cover and continue to simmer for another 5-10 minutes, or until all liquid is absorbed and both rice and lentils are tender.

6. Step 6

   Fluff with a fork. Serve hot, topped generously with the reserved crispy caramelized onions. A side of plain yogurt or a simple salad pairs well.