One Pot Mujadara

Ingredients

For the Lentils and Rice

• 1 onion finely chopped
• 4 tablespoons olive oil extra virgin
• 2 teaspoons ground cumin
• 2.25 teaspoons salt
• ½ teaspoon black pepper
• 8 cups water or broth vegetable or chicken
• 1 bouillon cube vegetable or chicken
• 2 cups brown or green lentils
• 2 cups long-grain basmati rice

For the Caramelized Onions

• 4 onions
• ½ cup olive oil extra virgin
• 1 teaspoon salt

Instructions

For the Caramelized Onions

1. Slice the onions thinly using a sharp knife or a mandolin
2. Add the olive oil to a large sauté pan on medium heat
3. Add the onions and the salt, stir and cover to allow the onions to wilt for 10 minutes (if you want caramelized onions, not crispy onions. see notes)
4. Remove cover and stir every 1-2 minutes until deeply golden. The process should take roughly 30 minutes from start to finish.
5. Remove the onions using a slotted spoon and set aside on paper towels. Do not discard the remaining olive oil in the pan.

For the Rice and Lentils

1. While the onions are caramelizing in a pan, start on the lentils.
2. In a medium sized non-stick pot, heat up the olive oil over medium heat. Add the chopped onions and cook until softened, roughly 4-5 minutes
3. Add in the lentils along with the bouillon cube and all the water or broth. Bring the pot to a rolling boil.
4. Cover and allow the lentils to simmer until softened and almost cooked, for 10 minutes
5. Meanwhile, wash and rinse the rice several times, ensuring you drain it completely
6. After 10 minutes, add the rice to the pot, along with the salt, pepper, and cumin. Bring the pot to a rolling boil.
7. Reduce the heat to low, cover with a tight fitting lid and cook for 20 minutes. Place a paper towel underneath the lid to help ensure the rice cooks well (optional)
8. After 20 minutes, turn the heat off and gently fluff the rice. Cover and let stand for 10 minutes.
9. Serve the mujadara by plating it on a platter and adding the caramelized onions on top. Serve with salad and yogurt.