1 cup whole lentils 2 cups long grain rice (I use 1c brown and 1c white) 2 large onions 3 cups water 1 tsp cumin powder 3 tbsp extra virgin olive oil salt and pepper to taste
Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked. Add rice and cumin. Cook until water is absorbed and rice is tender. Quarter and slice onions. Saute in oil until golden brown. Drain the onions and reserve for garnish. Pour the cooked oil over the Mujadarah and mix well. Garnish with the onions. Serve with finely chopped cucumber and tomato salad and/or yogurt. If using 1/2 brown rice add it to the lentils in the beginning as it takes longer than the white rice to cook.