Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 cup basmati rice, rinsed
• 2 large onions, thinly sliced
• 4-5 tbsp olive oil
• 4 cups water or vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon (optional)
• 1/2 tsp ground allspice (optional)
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving (optional)

Instructions:

1. Cook the Lentils:
   • In a medium saucepan, add the lentils and cover with water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the lentils are partially cooked but still firm. Drain and set aside.
2. Fry the Onions:
   • While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the sliced onions and sauté until golden brown and caramelized, stirring occasionally. This may take about 20-25 minutes. Remove half of the onions from the pan and set aside for garnish.
3. Combine the Ingredients:
   • In the same skillet with the remaining onions, add the cumin, coriander, cinnamon, and allspice (if using). Stir the spices for about 1 minute until fragrant.
   • Add the partially cooked lentils, rice, and 4 cups of water or broth. Season with salt and pepper, and bring the mixture to a boil.
4. Simmer the Mujadara:
   • Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes or until the rice and lentils are fully cooked and the liquid is absorbed.
   • Turn off the heat and let it rest for 5-10 minutes.
5. Serve:
   • Fluff the Mujadara with a fork, and garnish with the reserved caramelized onions and fresh parsley.
   • Serve with lemon wedges for a bright, tangy finish.

Chef’s Tips:

• Crispy Onions: For extra crispy onions, fry them for a bit longer until they reach a deeper caramelization.
• Variations: You can add garlic or adjust the spices to suit your taste.
• Serve With: Mujadara pairs well with a simple salad, yogurt, or a side of hummus.