Mjuddrah

By commercecook

Lentils and Rice with Browned Onions

Ingredients

• 2 large onions plus one medium sized onion
• 1 cup small brown lentils
• 4 cups water
• 1 teaspoon salt
• 1 cup long-grain white rice, soaked in water for 10 to 15 minutes

Preparation

Step 1

Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat , then reduce the heat and simmer covered until the lentils are parboiled _ 10-12 minutes. Remove from the heat, drain the lentils and set aside.
Cut the onions into thin slices, cut lengthwise. In a large saute pan with a lid, heat the oil over medium high heat. Add the onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes). Sprinkle with a teaspoon of salt.
When the onions are done, pour the remaining 2 cups of water in with the onions. Bring the water to a boil over high heat and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture.Stir in a pinch of salt. Reduce the heat to low, cover and cook until the liquid has been absorbed and the rice and lentils are both cooked through, about 20 minutes. Remove from the heat and season to taste.
In another frying pan, add a little oil to the pan and saute the medium sized onion that has been sliced in a lengthwise cut. Fry until the onions are dark and caramelized.
Place the mujadara on a plate and top with the additional onions.