Middle Eastern Mujadara-Khichdi

Ingredients

• 1 cup brown lentils
• 1 cup basmati rice
• 3 pieces large yellow onions
• 0.5 cup olive oil
• 1.5 teaspoons ground cumin
• 0.5 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley(optional)

Instructions

1. 1

   Rinse the lentils thoroughly and place them in a medium pot with 2 cups of the broth; bring to a boil, then simmer for 15 minutes until partially cooked.

2. 2

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

3. 3

   Fry the onions in the oil for 15-20 minutes, stirring frequently, until they are a deep dark brown and caramelized, then remove half for garnish.

4. 4

   To the remaining onions in the skillet, add the cumin and cinnamon, stirring for 1 minute until the spices are fragrant.

5. 5

   Add the rinsed rice to the skillet with the onions and spices, tossing to coat the grains in the flavored oil.

6. 6

   Drain the par-cooked lentils and add them to the rice mixture, then pour in the remaining 2 cups of broth, salt, and pepper.

7. 7

   Bring the mixture to a boil, then cover tightly, reduce heat to low, and cook for 18-20 minutes until the liquid is fully absorbed.

8. 8

   Remove from heat and let sit covered for 5 minutes, then fluff with a fork and top with the reserved crispy onions and fresh parsley.