Mujaddara

🥘 Ingredients

• yellow onions 3 large
• olive oil ¼ cup
• salt ½ tsp
• yellow onion 1 small
• brown lentils 1 cup
• chicken or vegetable bouillon 1 tbsp
• water 2 cups
• long grain or basmati white rice 1 cup
• salt ½ tsp
• fresh black pepper
• ground cumin 1 tsp

Caramelized Onions

1. 1

   Slice yellow onions using a sharp knife or mandolin.
2. 2

   Add olive oil to a large sauté pan over medium heat. Add the onions and salt , stir, and cover to allow the onions to wilt for 10 minutes .
3. 3

   Remove cover and stir every 1–2 minutes until deeply golden, about 30 minutes total from start. Remove the onions using a slotted spoon and set aside on paper towels. Do not discard the remaining oil in the pan.

Rice and Lentils

1. 1

   In a medium-sized non-stick pot , heat the remaining olive oil from the onion pan over medium heat. Add the yellow onion and cook until softened, about 5 minutes .
2. 2

   Add brown lentils along with chicken or vegetable bouillon and water . Bring the pot to a rolling boil.
3. 3

   Cover and simmer until lentils are softened and almost cooked, 10 minutes .
4. 4

   Meanwhile, wash and rinse long grain or basmati white rice several times and drain completely.
5. 5

   After 10 minutes, add the rice to the pot along with salt , fresh black pepper , and ground cumin . Bring to a rolling boil.
6. 6

   Reduce heat to low, cover with a tight-fitting lid and cook for 20 minutes . Placing a paper towel underneath the lid helps the rice cook evenly (optional).
7. 7

   Turn the heat off and gently fluff the rice. Cover and let stand for 10 minutes .
8. 8

   Plate on a platter and top with the caramelized onions. Serve with salad and yogurt.