Middle Eastern Mujadara

Ingredients

• 1 cup Brown or green lentils
• 1 cup Basmati rice
• 4 pieces Large yellow onions
• 0.5 cup Extra virgin olive oil
• 1.5 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cinnamon
• 4 cups Water
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh parsley(optional)

Instructions

1. 1

   Rinse the lentils and place them in a medium pot with 2 cups of water; bring to a boil, then simmer for 15-17 minutes until partially cooked but still firm.

2. 2

   While lentils simmer, slice the onions into thin half-moons and heat the olive oil in a large skillet over medium-high heat.

3. 3

   Fry the onions in the oil for 20-25 minutes, stirring frequently, until they are a deep dark brown and slightly crispy; drain on paper towels, reserving the oil.

4. 4

   Rinse the rice under cold water until the water runs clear, then drain thoroughly.

5. 5

   In a large pot, add 2 tablespoons of the reserved onion oil, the rice, the par-cooked lentils (drained), cumin, coriander, cinnamon, salt, and pepper.

6. 6

   Add 2 cups of fresh water to the pot, bring to a boil, then cover tightly and reduce heat to low for 15-18 minutes.

7. 7

   Turn off the heat and let the pot sit, covered, for 10 minutes to allow the steam to finish the cooking process.

8. 8

   Fluff the rice and lentils with a fork, stir in half of the caramelized onions, and top with the remaining onions and fresh parsley before serving.