Mujaddara (Lentils and Rice with Caramelized Onions)

Ingredients

• 1 cup brown or green lentils, picked over and rinsed
• 1 cup basmati rice, rinsed
• 4 large yellow onions, halved and thinly sliced into half-moons
• 3/4 cup olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• Salt, to taste
• 3 1/2 cups water, divided
• Plain yogurt, for serving (optional)

Before you cook

• Rinse the lentils and pick out any debris.
• Rinse the rice until the water runs mostly clear, then soak for 15 minutes and drain.
• Peel the onions and slice them thinly into half-moons.
• Measure out the cumin, black pepper, and olive oil.

Steps

1. Place the lentils in a pot, cover with 2 cups of water, bring to a boil, then reduce the heat and simmer uncovered for 10-12 minutes until just tender but not falling apart, then drain and set aside.
2. Heat 1/2 cup of olive oil in a wide skillet over medium heat and spread the sliced onions in an even layer.
3. Cook the onions, stirring occasionally and lowering the heat if they are browning too fast, for 20-25 minutes until they are deeply mahogany brown and beginning to crisp at the edges.
4. Lift half of the onions out onto a paper-towel-lined plate to use as the crispy topping, leaving the rest in the skillet with the oil.
5. Add the remaining 1/4 cup of olive oil to the skillet with the onions still in it, then stir in the drained lentils and the soaked rice.
6. Add the cumin, black pepper, and salt, stirring to coat the rice and lentils in the onion oil and spices.
7. Pour in the remaining 1 1/2 cups of water and bring to a boil.
8. Reduce the heat to low, cover the pan tightly, and simmer undisturbed for 18 minutes until the rice is tender and the liquid is absorbed.
9. Remove the pan from the heat and let it stand, covered, for 10 minutes.
10. Fluff the rice and lentils gently with a fork.
11. Transfer the mujaddara to a serving platter and pile the reserved crispy onions on top.
12. Serve warm or at room temperature with a bowl of plain yogurt on the side, if desired.