Mujadara with Yogurt

Ingredients

• 1 cup brown or green lentils
• 1 cup basmati rice
• 3 yellow onions
• ½ cup olive oil
• 1 tsp cumin
• ½ tsp coriander
• 1 tsp salt
• ½ tsp black pepper
• 3 cups vegetable broth or water
• 1 cup plain yogurt (optional)
• ¼ cup fresh parsley (optional)

Steps

1. Rinse lentils and rice separately. Soak rice in warm water for 15 minutes, then drain.
2. Slice onions thinly. Heat olive oil in a large pot or deep skillet over medium-high heat. Fry onions, stirring occasionally, until deeply golden brown and crispy, about 15-20 minutes. Remove about two-thirds of the crispy onions with a slotted spoon and set aside for garnish.
3. To the remaining oil and onions in the pot, add cumin, coriander, salt, and pepper. Stir for 1 minute until fragrant.
4. Add the drained lentils and vegetable broth/water to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
5. Stir in the drained rice. Bring back to a gentle simmer, cover, and cook for another 20-25 minutes, or until the liquid is absorbed and rice and lentils are tender. Do not stir during this time.
6. Remove from heat and let stand, covered, for 10 minutes. Fluff gently with a fork.
7. Serve warm, topped with the reserved crispy onions and a dollop of plain yogurt. Garnish with fresh parsley if desired.