Mujaddara (Lebanese Lentils & Rice with Caramelized Onions)

Ingredients

Method

1. 1

   Rinse the lentils in a sieve under cold water until the water runs clear and set aside.

2. 2

   Rinse the rice in a sieve under cold water until the water runs clear and drain well.

3. 3

   Place the lentils and 3 cups water in a medium pot, bring to a boil, reduce to a simmer and cook until the lentils are just tender (not mushy).

   18 min
4. 4

   While the lentils cook, peel and thinly slice the onions.

5. 5

   Heat 3 tablespoons of olive oil in a large heavy skillet or saucepan over medium heat and add the sliced onions and 1/2 teaspoon salt.

6. 6

   Cook the onions, stirring every few minutes, until they are deeply golden brown and caramelized.

   Lower the heat if the onions start to burn; patient, slow cooking develops the best flavor.

   25 min
7. 7

   When the lentils are tender, drain any excess water and return the lentils to their pot.

8. 8

   Add the rinsed rice, 1 1/2 cups water, 1 teaspoon salt, ground cumin and black pepper to the lentils, stir once, bring to a boil, then reduce heat to low, cover and simmer without lifting the lid.

   18 min
9. 9

   Taste the rice-lentil mix for seasoning and remove from heat, then let it sit, covered, for 5 minutes off the heat to finish steaming.

   5 min
10. 10

    Fold two-thirds of the caramelized onions into the rice and lentils with 1 tablespoon olive oil, fluff gently with a fork and adjust salt if needed.

11. 11

    Transfer the mujaddara to a serving bowl, top with the remaining caramelized onions and chopped parsley, and serve with lemon wedges and optional yogurt.