Thanks Christy for introducing me to this fantastic dish!
2 c. dried lentils, rinsed
1 c. basmati rice, rinsed
2 large yellow onions, sliced
3 1/2 c. chicken or vegetable broth
1 t. cumin
1/4 c. oil
Directions: Combine lentils, rice, and broth in a covered pan on stove. Cook over medium heat until broth is absorbed and rice is tender. (Add water if it seems too dry.) Add cumin after most of the liquid is absorbed.
As soon as the lentils are cooking, slice the onions and fry them in oil until they are dark brown. This step takes quite awhile … don’t rush it! The crispy brown onions are the key to delicious mujadara. Pour the crispy onions and the remaining oil over the lentils and rice. Top with Lebanese Salata … recipe below.
Dice tomatoes, cucumbers, scallions and fresh parsley … mix with red wine vinegar and good olive oil. Easy and delicious!