Mujadara: Lentils and Rice with Crispy Onions

1 hr 20 minServes 6

A Middle Eastern one-pan dish of lentils and rice cooked with caramelized onions, topped with crispy fried onion rings.

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prepRinse and sort lentils
prepSoak rice in water for 10–15 minutes, then drain
240 ml black lentils, sorted and rinsed	Boil lentils, simmer 10–12 min until par-boiled	Add water, bring to boil, simmer 2 min	Stir in rice, lentils, salt, pepper & cumin	Cover, simmer on low 15–20 min until liquid absorbed	Rest rice 10 min, top with crispy onions & parsley
480 ml water (for lentils)
60 ml extra virgin olive oil	Heat oil, cook diced onions 40 min until dark golden
2 large yellow onions, diced (640 g)
1 teaspoon kosher salt (more to taste)
200 g long-grain white rice, soaked and drained
black pepper to taste
1/2 to 1 teaspoon cumin
480 ml water (for rice and lentils)
2 to 3 tablespoons / 30–45 ml extra virgin olive oil (for frying)	Heat oil, fry onion rings in batches until crispy
1 large yellow onion, cut in very thin rings
parsley, for garnish

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