Mujadara

🔥 Prep

• Rinse 1 cup lentils under cold water until the water runs clear.
• Rinse 1 cup rice under cold water until the water runs clear.
• Peel and thinly slice the 3 onions.
• Measure out 4 tbsp olive oil, 1 tsp cumin, and 1 tsp salt, setting them aside in small bowls.

🔥 Cook

• 1. Place the rinsed lentils in a medium saucepan, add 2.5 cups water, and bring to a boil over high heat; then reduce to medium-low and simmer for 15 minutes until the lentils are just tender but not fully cooked.
• 2. Drain any excess liquid, add the rinsed rice to the lentils, pour in 2 cups water, add the measured 1 tsp salt and 1 tsp cumin, stir, and bring to a boil over high heat; reduce to low, cover, and simmer for 20 minutes until the rice and lentils are tender and all liquid is absorbed.
• 3. While the lentil‑rice mixture cooks, heat 2 tbsp of the olive oil in a large skillet over medium heat; add the sliced onions and cook, stirring occasionally, for 15‑20 minutes until they are deep golden brown and caramelize; if the onions begin to brown too quickly, lower the heat to low.
• 4. When the lentil‑rice is done, remove the saucepan from the heat and let it stand, covered, for 5 minutes; then fluff the mixture with a fork.
• 5. Transfer the fluffy lentil‑rice to a serving platter, drizzle the remaining 2 tbsp olive oil over the top, and evenly distribute the caramelized onions; optionally sprinkle a pinch of extra cumin for garnish.

🔥 Serve

• Serve the mujadara warm, accompanied by a dollop of plain yogurt or labneh.
• Add a simple side salad of chopped cucumber, tomato, and parsley dressed with lemon juice and olive oil.
• Offer lemon wedges and warm pita bread on the side for squeezing and scooping.
• For extra richness, drizzle a little more olive oil just before serving.