A delightful twist on the classic Mujadarah, this recipe combines lentils, rice, and caramelized onions for a comforting and flavorful dish.
Heat olive oil in a frying pan over medium heat and add sliced onions. Cook, stirring occasionally, until they are golden brown and caramelized.
Cook the onions slowly to bring out their natural sweetness and achieve a rich caramelization.
In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender.
Ensure the lentils are fully cooked but not mushy for the best texture.
Add rice, cumin, salt, and black pepper to the saucepan with the lentils. Stir well, cover, and cook until the rice is tender and the liquid is absorbed.
Use a tight-fitting lid to retain steam and cook the rice evenly.
Transfer the lentil and rice mixture to a serving dish and top with the caramelized onions.
Fluff the rice gently with a fork before serving to separate the grains.
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