Lentil And Rice (mjadara) Recipe

Prepare the Lentils

Rinse the brown lentils under cold water. In a medium pot, combine the rinsed lentils with 2 cups of water or vegetable broth, add a pinch of salt, and bring to a boil. Reduce the heat and simmer for about 20-25 minutes until tender but not mushy. Drain any excess liquid.

Cook the Rice

In another pot, heat 2 tablespoons of olive oil over medium heat. Add the rice and toast for 2-3 minutes until lightly golden. Add 2 cups of water or vegetable broth, cumin, and salt, then bring to a boil. Lower the heat, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.

Caramelize the Onions

While the rice and lentils are cooking, slice the onions thinly. In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onions and cook, stirring frequently, until they are deep golden brown and caramelized, about 15-20 minutes. Season with salt and pepper to taste.

Combine and Serve

Once everything is cooked, fluff the rice with a fork and mix in the lentils. Serve the lentil and rice mixture topped with the caramelized onions. Garnish with additional black pepper if desired.