Mujaddara

Ingredients

• 1 cup brown or green lentils, rinsed and picked over
• 1 cup long-grain white rice, rinsed
• 3 large yellow onions, halved and thinly sliced
• 1/2 cup extra virgin olive oil, divided
• 4 cups water or vegetable broth
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 bay leaves
• Plain yogurt for serving (optional)
• Fresh parsley, chopped, for garnish

Instructions

1. Heat 6 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, for 35-45 minutes until deeply golden brown and caramelized. Reduce heat as needed to prevent burning. Remove half the onions and set aside for topping, leaving the rest in the pan.
2. While onions cook, place lentils in a large pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender but still hold their shape. Drain, reserving 2 1/2 cups of the cooking liquid.
3. Add the remaining 2 tablespoons of olive oil to the pan with onions. Stir in cumin, coriander, allspice, and cinnamon, cooking for 30 seconds until fragrant.
4. Add the rinsed rice to the pan and stir to coat with the spiced onion mixture. Cook for 2 minutes, stirring frequently.
5. Add the cooked lentils, reserved cooking liquid, salt, pepper, and bay leaves. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
6. Remove from heat and let stand covered for 10 minutes. Fluff gently with a fork, discard bay leaves, and season to taste.
7. Transfer to a serving platter and top generously with the reserved caramelized onions. Garnish with fresh parsley and serve with yogurt on the side.