Dairy-Free & Nut-Free Lebanese Mujadara with Crispy Onions

Ingredients

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

Instructions

1. 1Measure 1 cup of brown or green lentils and 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. 2Prepare the onions: Peel 3 large onions and slice them thinly into half-moons. Set aside.
3. 3In a large heavy-bottomed pot, combine the rinsed 1 cup of brown or green lentils, the rinsed 1 cup of basmati rice, and 3 cups of water. Bring the mixture to a rolling boil over high heat.
4. 4Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 25 to 30 minutes. The lentils and rice should become tender. Do not lift the lid during this time.
5. 5While the lentils and rice are simmering, heat 0.5 cup of olive oil in a large skillet over medium-high heat (400°F / 200°C). Carefully add the sliced onions to the hot oil. Fry the onions, stirring frequently, for 10 to 15 minutes, or until they are golden brown and crispy. Watch them closely as they can burn quickly. Use a slotted spoon to remove the crispy onions from the skillet and place them on a plate lined with paper towels to drain any excess oil.
6. 6Once the lentils and rice are tender, remove the pot from the heat. Stir in 1 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until evenly distributed.
7. 7Serve the Mujadara warm, spooning it into bowls. Generously top each serving with the crispy fried onions you prepared earlier.

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