Mujadara

Ingredients

• 1 cup brown lentils, rinsed
• 4 cups water
• 1/2 cup extra-virgin olive oil
• 3 large yellow onions, halved and thinly sliced
• 1 3/4 tsp salt
• 3/4 cup long-grain white rice, rinsed
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp black pepper

Method

1. Simmer the lentils in the water until just tender but still holding their shape, about 15 minutes. Drain, saving 1 3/4 cups of the cooking liquid.
2. Meanwhile cook the onions in the oil with a pinch of salt over medium-high heat, stirring often, until deep brown with some crisp edges, 25 to 30 minutes. Lift out the crispiest half for the topping.
3. Add the rice, cumin, allspice and pepper to the onions left in the pot and stir for 2 minutes.
4. Add the lentils, reserved liquid and remaining salt, bring to a boil, then cover and cook on low for 20 minutes.
5. Let it stand off the heat, covered, for 10 minutes. Fluff and top with the crispy onions.

Notes