Dairy-Free Egg-Free Mujadara (Lentils and Rice)

Ingredients

• 1 cup Brown or green lentils
• 1 cup Basmati rice
• 3 cups Water
• 3 tbsp Olive oil
• 2 large Onions
• 1 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of brown or green lentils and the 1 cup of Basmati rice under cold running water. Combine the rinsed lentils, rinsed rice, and 3 cups of water in a large heavy-bottomed pot (e.g., a 4-quart pot).
2. 2Place the pot over high heat and bring the mixture to a rolling boil (approximately 100°C / 100°C). Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes, or until the lentils and rice are tender and all the 3 cups of water has been absorbed.
3. 3While the lentils and rice are cooking, peel the 2 large onions. Slice the onions thinly, aiming for approximately 0.3175 cm thick slices.
4. 4In a 25.4 cm or 30.48 cm skillet, heat the 3 tablespoons of olive oil over medium heat (approximately 148.9-176.7°C / 150-175°C). Add the thinly sliced 2 large onions to the hot oil and cook, stirring occasionally, for 20-25 minutes, until they are deeply golden brown and very soft.
5. 5Once the lentils and rice are cooked and the water is absorbed, remove the pot from the heat. Stir in the 1 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into the cooked lentils and rice, then gently fluff the mixture with a fork.
6. 6Divide the seasoned lentils and rice among individual serving plates. Top each serving with a generous portion of the deeply caramelized 2 large onions and serve immediately.

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