Mujadara with Caramelized Onions and Herb Salad

Ingredients

• brown lentils200g
• long-grain rice (e.g., basmati)200g
• large onions, thinly sliced3 (about 400g)
• olive oil6 tbsp
• ground cumin1 tsp
• ground cinnamon1/4 tsp
• salt1 tsp (or to taste)
• black pepper1/2 tsp
• water or vegetable broth700 ml
• fresh parsley, finely chopped1/4 cup
• fresh mint, finely chopped1/4 cup
• lemon juice2 tbsp
• tomatoes, diced (for salad)2 medium
• scallions, sliced (for salad)2

Directions

1. 1

   Rinse the lentils and pick over for any debris. Place in a medium saucepan with 400 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until lentils are just tender but not mushy. Drain and set aside.

2. 2

   While lentils cook, heat 4 tablespoons of olive oil in a large skillet or pot over medium heat. Add the sliced onions and cook, stirring frequently, for 20-25 minutes until they are deeply golden and caramelized. Set aside half of the onions for serving.

3. 3

   Add the rice to the pot with the remaining onions and stir for 1-2 minutes to toast the rice. Add the cumin, cinnamon, salt, and pepper, and mix well.

4. 4

   Pour in the vegetable broth or water and bring to a boil. Add the cooked lentils, stir gently, then reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender and has absorbed the liquid. Remove from heat and let sit, covered, for 10 minutes.

5. 5

   For the salad, in a small bowl combine the parsley, mint, tomatoes, scallions, lemon juice, and remaining 2 tablespoons of olive oil. Season with a pinch of salt.

6. 6

   Fluff the mujadara with a fork and transfer to a serving platter. Top with the reserved caramelized onions and serve the fresh herb salad on the side.

7. 7

   Enjoy warm or at room temperature.