Gluten-Free Mujadara (Lentils and Rice)

Ingredients

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

Instructions

1. 1Rinse the 1 cup of brown or green lentils and the 1 cup of Basmati rice under cold running water in a fine-mesh sieve until the water runs clear. In a large heavy-bottomed pot, combine the rinsed 1 cup of lentils, the rinsed 1 cup of Basmati rice, and the 3 cups of water. Bring the mixture to a boil over high heat (approximately 212°F / 100°C for boiling water).
2. 2Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25 to 30 minutes. The lentils and rice are done when all the water has been absorbed and they are tender when tasted.
3. 3While the lentils and rice are simmering, thinly slice the 2 large onions. In a large skillet, heat the 3 tablespoons of olive oil over medium heat (approximately 300-350°F / 150-175°C).
4. 4Add the thinly sliced 2 large onions to the hot olive oil in the skillet. Sauté the onions, stirring frequently, for 20 to 25 minutes, or until they turn a deep golden-brown color and become soft and sweet; these are the caramelized onions.
5. 5Once the lentils and rice are cooked and tender, remove the pot from the heat. Stir in the 1 teaspoon of cumin, and add salt and pepper to taste.
6. 6Serve the mujadara immediately, topped with the caramelized onions.

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