Mujadara Middle Eastern Lentils & Rice

Directions

1. 1
   Dice onion and place in a pot (make sure its a pot that has a cover) with the lentils, cumin and 2 cups water.
2. 2
   Place over medium high heat and bring to a boil, then lower heat and simmer for 15-20 minutes until lentils are soft.
3. 3
   Once lentils are soft, add the rice to the pot.
4. 4
   Add enough water to just cover rice and lentils and about 1/4 more.
5. 5
   Stir once and then dont stir again.
6. 6
   Bring back to boil, then reduce heat, cover pot and simmer on low until all water has evaporated.
7. 7
   This takes about 10-15 minutes just depending on your heat source and pot.
8. 8
   I usually check by using a fork to part the rice a little and look into the bottom of the pot to see if theres any water left.
9. 9
   Once water has evaporated, turn off heat and leave the cover on let it sit for 15 minutes (the longer the better) or until ready to serve.
10. 10
    Fluff with a fork before serving.
11. 11
    Mujadara is traditionally served with Carmelized Onions, Tomato Salad and Plain Yogurt.
12. 12
    Carmelized Onions 4 onions cut into rings about 1/4 thick 1 tablespoon olive oil
13. 13
    Put onions and olive oil in a thick bottomed skillet (I use a cast iron one) over high heat.
14. 14
    Cover for first 5-10 minutes to sweat the onions this makes them soft and makes the process faster.
15. 15
    Once soft, uncover and let cook over medium/high heat stirring often until they are a dark golden brown.
16. 16
    Tomato Salad 3 medium tomatoes 3 tablespoons olive oil salt and pepper
17. 17
    Dice tomatoes and toss in a bowl with olive oil and salt and pepper to taste.
18. 18
    Enjoy!