Mujadara (Lentils And Rice With Browned Onions)

Let's Cook

1. Step 1.

   Have ready: 3 large onions, thinly sliced

2. Step 2.

   Heat in a large skillet over medium heat: 2 tablespoons vegetable oil

3. Step 3.

   Stir two-thirds of the onions into the oil to coat and sprinkle with: ½ teaspoon salt

4. Step 4.

   Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes, reducing the heat if necessary to keep the onions from burning.

5. Step 5.

   Meanwhile, heat in a large saucepan over medium heat: 2 tablespoons vegetable oil

6. Step 6.

   Add the remaining onions and sauté, stirring occasionally, until translucent, 6 to 8 minutes. Stir in and cook for 1 minute: 3 garlic cloves, minced; 1½ teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon ground coriander; 1 teaspoon ground allspice; ½ teaspoon ground cinnamon

7. Step 7.

   Add: 1 cup green lentils (Puy lentils); 4½ cups water

8. Step 8.

   Bring to a boil, then reduce the heat slightly, cover, and simmer briskly for 12 minutes. Stir in: 2 cups short- or long-grain white rice

9. Step 9.

   Cover, reduce the heat to medium-low, and simmer until the rice and lentils are tender, about 20 minutes. Let stand off the heat for 5 to 10 minutes, then fluff with a fork. To serve, pile the lentils and rice onto a plate and top with the browned onions. Serve with: Plain yogurt; Chopped parsley, dill, or cilantro