Mujadara

Ingredients

1 cup black lentils, sorted and rinsed

4 cups water, divided

1/4 cup Extra virgin olive oil, more for later

2 large yellow onions, diced (4 cups)

1 teaspoon kosher salt more to taste

1 cup long-grain white rice, soaked in water for 10-15 minutes and then drained

black pepper

1/2 to 1 teaspoon cumin

Directions

Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.

In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.

Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.

Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).

Let rest for 10 mins before serving. Can add crispy fried onions.