Mujadara (Lentils and Rice with Caramelized Onions) - Gluten-Free

Ingredients

• 1 cup Brown lentils
• 1 cup Basmati rice
• 3 large Onions
• 3 tablespoons Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2.5 cups Water

Instructions

1. 1Measure 1 cup of brown lentils and 1 cup of basmati rice into separate bowls. Rinse both under cold running water until the water runs clear, then drain well.
2. 2Peel and thinly slice the 3 large onions. Aim for slices about 1/8-inch thick.
3. 3Heat the 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the sliced onions and cook, stirring every 5 minutes, until they are deeply caramelized and golden brown. This will take about 25 to 30 minutes. Watch carefully to prevent burning. Remove half of the caramelized onions from the pot and set them aside on a plate for later.
4. 4Add the rinsed 1 cup of brown lentils, the rinsed 1 cup of basmati rice, 1 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot with the remaining caramelized onions. Stir everything together for about 1 minute to coat the lentils and rice.
5. 5Pour in the 2.5 cups of water. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 20 minutes, or until 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 lentils and rice. Then, uncover and gently fluff the mixture with a fork. Serve the mujadara hot, topped with the reserved caramelized onions.

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