Mujadara

Ingredients

• 1 cup brown or green lentils
• 1 cup long-grain rice
• 3 yellow onions
• ½ cup olive oil
• 1 tsp cumin
• ½ tsp coriander
• 1½ tsp salt
• ½ tsp black pepper
• 4 cup water
• ¼ cup fresh parsley (optional)
• ½ cup plain yogurt (optional)

Steps

1. Rinse lentils thoroughly and place in a medium pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but not mushy. Drain and set aside.
2. While lentils cook, thinly slice the onions. Heat olive oil in a large skillet or pot over medium-high heat. Add onions and fry, stirring occasionally, until deeply golden brown and crispy, about 15-20 minutes. Remove half of the crispy onions with a slotted spoon and set aside for garnish.
3. Add the rinsed rice to the skillet with the remaining onions and oil. Stir in cumin, coriander, salt, and pepper. Sauté for 2-3 minutes.
4. Pour in 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is cooked.
5. Gently fold the cooked lentils into the rice mixture. Cover and let sit off the heat for 5-10 minutes to allow flavors to meld.
6. Serve warm, garnished with the reserved crispy onions and fresh parsley, if desired. A dollop of plain yogurt can also be served on the side.