Lebanese Mujadara

Comforting Lebanese lentils and rice topped with deeply caramelized onions.

• 1 cup brown or green lentils
• 1 cup long-grain basmati rice
• 3 large onions, thinly sliced
• 1/3 cup olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups water

Method

1. Rinse the lentils and simmer in 3 cups water for about 20 minutes, until tender but still firm. Drain, reserving the liquid.
2. Heat the olive oil in a large pot and fry the sliced onions over medium heat for 20-25 minutes, until deep golden brown. Remove half for topping.
3. Stir the cumin into the onions left in the pot.
4. Add the rinsed rice and cooked lentils, plus enough reserved liquid and water to reach about 2 cups. Season with salt and pepper.
5. Cover and simmer on low for 15 minutes, until the rice is tender and the liquid absorbed. Rest 5 minutes off heat.
6. Fluff with a fork and top with the reserved crispy onions.