Lentils and Rice with Onions (Mujadarrah)

  • 3 tablespoons olive oil
  • 3 medium onions, sliced
  • 3 12cups water or chicken broth
  • 1 cup lentils
  • 1 cup rice
  • 1 teaspoon salt
  • teaspoons cumin
  • 3 garlic cloves
  1. Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned. Add garlic and sauté until soft
  2. Remove 1/3 of the onions and set aside for topping
  3. Continue cooking the rest of the onions until dark brown and black in places.
  4. In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes or until tender. I add salt to the water.
  5. To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining.
  6. Cover and simmer 15 minutes or until rice is tender.
  7. Remove from heat and stir in the well-browned onions.
  8. Cover and let stand for 5-10 minutes.

So yummy!