Mujadara (Lentils and Rice)

Tender brown lentils and fluffy long-grain rice are seasoned with cumin and topped with deeply browned onions for a satisfying Middle Eastern-inspired stovetop pilaf.

Prep: 15 min · Cook: 60 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup brown lentils
• 1 cup long-grain white rice
• 2 large yellow onions
• 5 tablespoons olive oil
• 1.5 teaspoons ground cumin
• 5 cups water
• 2 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley

Cooking instructions

1. Rinse the lentils and rice separately under cool water until the water runs mostly clear. Thinly slice the onions and chop the parsley. (about 10 min)
2. Place the lentils in a medium saucepan with 3 cups of water and 1 teaspoon of the salt. Bring to a boil, then reduce to a simmer and cook until the lentils are just tender but still hold their shape, 18 to 22 minutes. Drain well. (about 22 min) — Simmer
3. Meanwhile, heat 3 tablespoons of the olive oil in a large deep skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply golden brown and crisp at the edges, 25 to 30 minutes. Transfer about two-thirds of the onions to a plate, leaving the rest in the skillet. (about 30 min) — Medium heat
4. Add the remaining 2 tablespoons olive oil and the cumin to the skillet. Stir for 30 seconds, then add the rinsed rice, the remaining 1 teaspoon salt, black pepper, and 2 cups water. Stir once and bring to a boil. (about 5 min) — Medium-high heat
5. Stir in the drained lentils. Cover tightly, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed, 18 to 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. (about 30 min) — Low heat
6. Fluff the mujadara with a fork, taste and adjust the seasoning, then transfer to a serving dish. Top with the reserved browned onions and chopped parsley. (about 3 min)