Dairy-Free Lebanese Mujadara (Lentils and Rice with Caramelized Onions)

Ingredients

• 1 cup Brown or green lentils
• 1 cup Basmati rice
• 3 large Onions
• 0.5 cup Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Measure the 1 cup of brown or green lentils and the 1 cup of basmati rice. Place them in a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2Add the 1 cup of brown or green lentils to a medium-sized heavy-bottomed pot. Add enough cold water to cover the lentils by about 2 inches. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set the cooked lentils aside.
3. 3While the lentils are cooking, peel the 3 large onions. Slice them thinly into half-moon shapes. Heat the 0.5 cup of olive oil in a large 12-inch skillet over medium heat (350°F / 175°C). Add the sliced onions and cook, stirring every 5-10 minutes, for 25-30 minutes, or until they are deeply golden brown and caramelized. Watch carefully to prevent burning.
4. 4Add the rinsed 1 cup of basmati rice to the skillet with the caramelized onions. Stir constantly for 1 minute to toast the rice lightly. Be sure to scrape up any browned bits from the bottom of the skillet.
5. 5Add the cooked lentils to the skillet with the rice and onions. Stir in the 1 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix everything together well.
6. 6Pour 2 cups of water into the skillet. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 15-20 minutes, or until all the water has been absorbed and the rice is tender. You should not hear any bubbling.
7. 7Remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the rice to steam. Fluff the mujadara gently with a fork before serving hot.

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