- 2.5 cups green or brown lentils
- 1 cup rice
- 1 teaspoon salt
- 4 tablespoons olive oil
- 6 onions (5 chopped and 1 sliced)
- Rinse the lentils, strain and place in a large pot with 5 cups of cold water. Bring this to a boil, simmer, and cook covered until the lentils are tender but not fully cooked (about 15 minutes). Most of the liquid should be absorbed.
- Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups of water, bring to a boil, then reduce to a simmer and and cook covered until the rice is tender (about 18 minutes). Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes (without opening the lid, to absorb all the liquid and steam.
- In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped unions until golden brown. Transfer the onions on top of the lentils and rice. Toss to combine.
- In the same large pan that was used to cook the onions, heat the remaining olive oil and fry the sliced onions until golden brown AND caramelized (about 15 minutes). In the last couple minutes of frying the onions, turn up the heat to high to get a crispy texture.
- Serve the caramelized onions on top of the Mujadara.
- Plate the lentils with a heaping serving of salad on top.
Mujadara was served most Friday nights during Lent . . .
. . . and whenever a little comfort was needed.