Mujadara Middle Eastern Lentils & Rice - onion

Method

• Dice onion and place in a pot (make sure its a pot that has a cover) with the lentils, cumin and 2 cups water.
• Place over medium high heat and bring to a boil, then lower heat and simmer for 15-20 minutes until lentils are soft.
• Once lentils are soft, add the rice to the pot.
• Add enough water to just cover rice and lentils and about 1/4 more.
• Stir once and then dont stir again.
• Bring back to boil, then reduce heat, cover pot and simmer on low until all water has evaporated.
• This takes about 10-15 minutes just depending on your heat source and pot.
• I usually check by using a fork to part the rice a little and look into the bottom of the pot to see if theres any water left.
• Once water has evaporated, turn off heat and leave the cover on let it sit for 15 minutes (the longer the better) or until ready to serve.
• Fluff with a fork before serving.
• Mujadara is traditionally served with Carmelized Onions, Tomato Salad and Plain Yogurt.
• Carmelized Onions 4 onions cut into rings about 1/4 thick 1 tablespoon olive oil
• Put onions and olive oil in a thick bottomed skillet (I use a cast iron one) over high heat.
• Cover for first 5-10 minutes to sweat the onions this makes them soft and makes the process faster.
• Once soft, uncover and let cook over medium/high heat stirring often until they are a dark golden brown.
• Tomato Salad 3 medium tomatoes 3 tablespoons olive oil salt and pepper
• Dice tomatoes and toss in a bowl with olive oil and salt and pepper to taste.
• Enjoy!