Lebanese Mujadara

I was excited to try this recipe from my Lebanese neighbor as I knew it would be simple and tasty.  I have been trying to incorporate more legumes into my diet.  This is a simple side dish that should be always available to accompany any entree.  Give this a try and try different things to add a little zing to your dish.  Big thanks to feelgoodfoodie.net for the recipe inspiration.

Lebanese Mujadara

Ingredients:

• ▢½ cup olive oil
• ▢2 large yellow onions thinly sliced
• ▢4 ½ cups water
• ▢2 cups brown lentils rinsed and drained
• ▢1 teaspoon salt
• ▢1 cup long grain white rice rinsed
• ▢2 teaspoons cumin

Procedure:

1. In a medium bowl, cover the rice with cold water. Set aside.

2. Line a plate with two paper towels. Heat the olive oil in a large pot over high heat. Add the onions and cook, stirring constantly, until the onions are deeply browned and start to crisp around the edges, about 20 minutes. Transfer to the plate and set aside. They will continue to crisp as they cool.

3. Add the lentils to another pot, add water and stir to combine. Bring everything to a boil, then reduce the heat to medium-low and cover with a tight-fitting lid. Cook for 15 minutes.

4. Drain the soaked rice, rinse and transfer it to the pot with the lentils along with the salt. Stir once, then cover again with a tight-fitting lid and cook undisturbed for 15 minutes.

5. Remove the pot from the heat. Rest, covered, for 5 minutes longer. Add the cumin and fluff the rice and lentils with a fork to combine.

6. Spoon the crispy sliced onions on top of the mujadara. Serve warm, with cucumber yogurt sauce if desired.