Mujadara

Ingredients

• 1
  1 cup brown or green lentils
• 2
  1 cup basmati rice
• 3
  3 whole large yellow onion

  thinly sliced
• 4
  1/4 cup olive oil

  plus extra for cooking onions
• 5
  1 1/2 tsp ground cumin
• 6
  1/4 tsp cinnamon

  just a hint, it shouldn't dominate
• 7
  1/4 tsp allspice
• 8
  1 1/2 tsp salt

  this is the minimum but add more if you desire
• 9
  1/4 tsp black pepper
• 10
  2 whole bay leaf

  remove after cooking
• 11
  4 cup vegetable broth
• 12
  3 cup water

  for cooking the lentils
• 13
  1 cup fresh parsley

  for garnish (optional)
• 14
  1 whole lemon

  for garnish (optional)
• 15
  1 cup plain greek yogurt

  for garnish (optional)

Cooking Instructions

1. 1

   Bring the lentils and water to a boil and simmer for 15-20 minutes until tender. Drain and set aside

2. 2

   Carmelize the onions in a large skillet over medium heat, cooking slowly for 20-30 minutes until they are deep golden brown and caramelized. Remove half the onions and set aside for garnish

3. 3

   Add the cooked lentils to the remaining onions in the pan. Add the cumin, cinnamon, allspice, salt, and pepper. Stir for two minutes

4. 4

   Stir in the rice and vegetable broth and bay leaves. Bring to a boil, then reduce to low heat, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed

5. 5

   Let stand for 10 minutes and then fluff with a fork. Top with the reserved caramelized onions.