Mujadara

Ingredients

• 1 Cup dried brown lentils - 1 (cup)
• 1 Cup long-grain white rice - 1 (cup)
• 1.5 Pound yellow onions, thinly sliced - 1 1/2 (lb), thinly sliced
• 0.33 Cup extra-virgin olive oil - 1/3 (cup)
• 4.25 Cup water, divided - 4 1/4 (cups), Divided: 2 1/2 cups for lentils and 1 3/4 cups added with rice.
• 2 Teaspoon ground cumin - 2 (teaspoons)
• 1.5 Teaspoon fine sea salt - 1 1/2 (teaspoons), Divided: 1/2 teaspoon with onions and 1 teaspoon with rice.
• 0.5 Teaspoon ground black pepper - 1/2 (teaspoon)

Instructions

1. Rinse lentils and rice

   1. Rinse the lentils and rice separately in a fine-mesh strainer until the water runs mostly clear; keep them separate.

2. Brown the onions

   2. Heat the olive oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt; cook, stirring often, until deeply browned, 25 to 35 minutes.

3. Reserve the onions and oil

   3. Transfer the onions to a plate with a slotted spoon, leaving the oil in the skillet.

4. Cook the lentils

   4. While the onions cook, combine the lentils and 2 1/2 cups water in a saucepan. Bring to a boil, reduce to a steady simmer, and cook uncovered until just tender, 14 to 16 minutes.

5. Add rice and seasonings

   5. Stir the rice, remaining 1 3/4 cups water, cumin, black pepper, remaining 1 teaspoon salt, and 2 tablespoons reserved onion oil into the lentils.

6. Simmer until tender

   6. Bring to a simmer, cover, reduce heat to low, and cook until the rice is tender and the liquid is absorbed, 16 to 18 minutes.

7. Rest covered

   7. Remove from heat and let stand, covered, for 10 minutes.

8. Fluff and serve

   8. Fluff with a fork, fold in one-third of the browned onions, and serve topped with the remaining onions.