Mujaddara
INGREDIENTS
1 cup brown or green lentils
1 cup short- or long-grain rice
2 medium yellow onions, slivered
Olive oil
Salt and pepper
Cumin (to taste)
4 cups of water or chicken broth
Cucumbers, tomatoes, red onion, and parsley to make a salad (optional)
INSTRUCTIONS
Rinse lentils and rice well. Sauté sliced onions in plenty of olive oil until golden.
Add rice and lentils to the pot. (Some lentils take longer to cook than rice. If that’s the case, cook the lentils first.) Spice heavily with salt, pepper, and cumin.
Add 4 cups of water. Stir. Bring to boil for 5 minutes, then lower to simmer and cover for 30 minutes.
Don’t stir too often or else it will get mushy. When done, the water should be absorbed.
Taste lentils. If still too firm, add more water and continue simmering. Adjust seasoning if needed.
Serve with a cucumber, tomato, red onion, and parsley salad with a light vinaigrette. Salad can be served on top of warm lentils.
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