Mujadara

Ingredients

• green or brown lentils1 cup, rinsed
• long-grain white rice3/4 cup, rinsed
• yellow onions3 large, thinly sliced
• extra-virgin olive oil1/3 cup
• ground cumin1.5 tsp
• ground allspice1/2 tsp
• ground black pepper1/2 tsp
• kosher salt1.5 tsp
• lemon1, wedged
• plain yogurt, for servingoptional

Steps

1. 1

   Simmer the lentils.

   Simmer the lentils in 4 cups water until tender but not mushy, 20-25 minutes. Drain, reserving 2 cups of cooking liquid.

2. 2

   Caramelize the onions.

   Meanwhile, heat the oil in a wide skillet over medium-high. Add the onions with 1/2 tsp salt. Cook, stirring often, until deeply caramelized and crisp at the edges, 25 minutes.

3. 3

   Lift out a third of the onions to drain on paper towels (these will be the topping).

4. 4

   Add rice and spices to onions.

   Add the rice, cumin, allspice, pepper, and remaining salt to the pan with the remaining onions. Stir 30 seconds to toast.

5. 5

   Add lentils and cooking liquid, simmer.

   Add the cooked lentils and the reserved cooking liquid. Bring to a boil, cover, and simmer over low heat until the rice is tender, 18 minutes. Rest 10 minutes off heat.

6. 6

   Fluff and top with crispy onions.

   Fluff with a fork. Top with the reserved crispy onions. Serve with lemon and yogurt if you like.