Mujadara (Lentils and Rice with Caramelized Onions)

Ingredients

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup brown or green lentils and 1 cup basmati rice into a fine-mesh sieve. Rinse them well under cold running water until the water runs clear. Set aside to drain.
2. 2Peel and thinly slice the 3 large onions. Place a large, heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 4 tablespoons of olive oil.
3. 3Add the sliced onions to the hot oil. Cook, stirring every 5-10 minutes, until the onions are deeply browned and caramelized, which will take about 30 to 40 minutes. Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper during the last 5 minutes of cooking. Remove half of the caramelized onions from the pot and set them aside on a plate for later. This is about 1.5 large onions.
4. 4Add the rinsed 1 cup of lentils and 1 cup of rice to the pot with the remaining caramelized onions. Stir in the 1 teaspoon of cumin and 0.5 teaspoon of coriander, mixing well to coat the lentils and rice.
5. 5Pour in the 3 cups of water or vegetable broth. Increase the heat to medium-high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20 to 25 minutes. The lentils and rice are cooked when they are tender and all the liquid has been absorbed.
6. 6Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the grains to steam and finish cooking. Fluff the lentil and rice mixture gently with a fork.
7. 7Serve the mujadara hot. Garnish each serving with the reserved half of the caramelized onions.

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