Lebanese Mujadara (Lentils and Rice with Caramelized Onions)

Ingredients

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

Instructions

1. 1Rinse the 1 cup of brown or green lentils and the 1 cup of basmati rice under cold running water until the water runs clear. Drain them well.
2. 2Peel and slice the 3 large onions thinly. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the sliced onions and cook over low heat, stirring occasionally, until they are deeply golden brown and caramelized, about 30-40 minutes. You will smell a sweet aroma when they are ready. Remove half of the caramelized onions from the pot and set them aside on a plate for later.
3. 3Add the remaining 2 tablespoons of olive oil to the pot with the onions. Add the drained lentils and the drained rice. Stir everything together constantly for 2-3 minutes over medium heat (350°F / 175°C) until the lentils and rice are lightly coated in oil and smell slightly toasty.
4. 4Pour in the 2 cups of water. Add the 1 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine.
5. 5Increase the heat to medium-high (400°F / 200°C) and bring the mixture to a boil. Once boiling, immediately reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and let it simmer for 20-25 minutes. You will know it's done when all the water has been absorbed and the lentils and rice are tender.
6. 6Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the grains. Uncover the pot and gently fluff the lentil and rice mixture with a fork.
7. 7Serve the mujadara warm, garnished with the reserved caramelized onions.

Related Guides