Mujadara (Lentils and Rice)

Ingredients

• 1 cup Brown or Green Lentils
• 1 cup Basmati Rice
• 2.5 cups Water
• 4 tbsp Olive Oil
• 2 Onions
• 1 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Measure the 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. 2Peel and thinly slice the 2 onions. Place a large, heavy-bottomed pot over medium heat (300°F / 150°C). Add 2 tablespoons of the 4 tablespoons of olive oil. Once the oil is shimmering, add the sliced onions.
3. 3Cook the 2 onions, stirring occasionally, for 20-25 minutes. You are looking for them to become deeply golden brown and soft, which is called caramelizing. This process should create a sweet aroma.
4. 4Using a slotted spoon, carefully remove about half of the caramelized onions from the pot and place them in a small bowl. Set this bowl aside for later.
5. 5To the pot with the remaining onions, add the rinsed 1 cup of brown or green lentils, the rinsed 1 cup of basmati rice, 2.5 cups of water, 1 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together.
6. 6Increase the heat to medium-high (350°F / 175°C) and bring the mixture to a rolling 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 minutes. Do not lift the lid during this time.
7. 7After 20 minutes, check the pot. The lentils and rice should be tender, and all the 2.5 cups of water should be absorbed. If there is still visible water, cover and cook for another 5 minutes. Once done, remove the pot from the heat and let it stand, covered, for 5 minutes to allow the grains to steam.
8. 8Gently fluff the cooked lentil and rice mixture with a fork. Serve the mujadara in bowls, generously topping each serving with the reserved caramelized onions from the small bowl.

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