Mujadara is a classic lebanese dish and it is deliciously simple. Caramelized onions add amazing flavor to lentils and basmati rice giving the entire dish a nice, rich feeling to it.

This dish is perfect on it’s own, as a side dish. It’s currently favorite in my house topped with a poached egg for a simple lunch. Between the lentils and the rice you have a complete protein and the added protein from the egg makes this filling enough to get you through the rest of the afternoon.

Ingredients

• ¼ cup olive oil
• 2-3 onions, sliced
• 1 cup brown or green lentils
• 1 cup basmati rice
• 1 tsp. salt
• 3 1/2 cups water or broth

Preparation

In a large skillet, heat the olive oil over medium heat. I like my Le Creuset Enameled Cast Iron pans for this.

Add the onions and cook, stirring occasionally, until very caramelized. You want this to have a nice deep caramelization so don’t be afraid to let it go awhile. Burnt in spots is fine, and encouraged. You want the onions very brown, as the caramelized onion flavor is the backbone of the dish. This could take anywhere from 30-50 minutes, depending on your stove and your pan.

While the onions are cooking, place the lentils in a medium saucepan, add water to cover by an inch or so, and bring to a boil over medium-high heat. Reduce to a simmer and cook, undisturbed, for 20 minutes. Drain the lentils, and set them aside.

When the onions are ready, stir in the uncooked rice. Then add the cooked lentils, along with 3 1/2 cups of water or chicken broth.

Stir to mix well, and bring the pan to a boil. Reduce the heat to a low simmer, cover, and cook for 25-40 minutes or until the liquid is absorbed and the rice is cooked.

Top with a poached egg and salt to taste.