Cook at home

Mujaddara with Lentils, Rice and Crisp Onions

Brown lentils and rice cooked with cumin and topped with deeply caramelized onions.

Ingredients

• 1 cup lentils, rinsed
• 3/4 cup white rice
• 3 tbsp olive oil
• 3 onion, large, thinly sliced
• 2 tsp cumin
• 1 tsp salt
• 3 cup water
• 1 cup cucumber, diced
• 1 cup tomato, diced
• 2 tbsp lemon juice

Steps

1. Simmer the lentils in the water with the cumin for 15 minutes until partly tender.
2. Stir in the rice and 1/2 teaspoon salt, cover and cook on low for 18 minutes until both are tender and the water is absorbed.
3. Meanwhile heat the oil in a wide skillet over medium heat. Cook the onions with the remaining salt for 30 minutes, stirring often, until deep brown and crisp at the edges.
4. Fluff the lentils and rice, top with the onions and serve with the cucumber and tomato dressed in lemon juice.