Lebanese · 1 hr · serves 4

Mujadara (Lentils and Rice with Onions)

Kept by The Bhook kitchen

Ingredients

• 250 g brown lentils
• 150 g medium-grain rice
• 3 large onions
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• black pepper

Method

1. Rinse lentils in cold water. Put in a pot with 900 ml water, bring to a boil, lower heat, simmer 15 min. Lentils should be just starting to soften.
2. Add washed rice to the pot. Stir in cumin, salt, and black pepper. Simmer together, partially covered, until rice and lentils are both tender and water is absorbed (about 20 min). Turn off the heat and leave covered five more minutes.
3. Meanwhile, slice onions into thin rings. Heat olive oil in a large frying pan over medium heat.
4. Fry onions, stirring often, until deep golden brown and crisp at the edges (about 25 min). They should smell sweet, not burnt.
5. Fluff rice and lentils gently with a fork. Spoon into a serving dish. Top generously with fried onions and any oil from the pan.
6. Eat hot or at room temperature, with plain yogurt or a salad on the side.

Fried onions should be deeply browned. This makes the flavor; don't rush it or walk away.