A delightful twist on the classic Mujadarah, combining lentils, rice, and caramelized onions for a hearty and flavorful dish.
Rinse the lentils under cold water and place them in a large pot with water, salt, and pepper.
Rinsing the lentils removes any debris and ensures a cleaner taste.
Bring the pot to a boil, then reduce the heat and simmer for 10 minutes until the lentils are partially cooked.
Partially cooking the lentils ensures they finish cooking with the rice for even texture.
Add the rice, cumin, and minced garlic to the pot. Stir well and continue to cook until the water is absorbed and the rice is tender.
Stir occasionally to prevent sticking and ensure even cooking.
Slice the onions thinly and fry them in olive oil in a frying pan until they are dark brown and crispy.
Fry the onions in batches if needed to avoid overcrowding the pan.
Drain the onions on paper towels and pour the remaining oil from the pan over the lentil and rice mixture. Mix well.
The onion-infused oil adds a depth of flavor to the dish.
Top the dish with the crispy onions and serve warm.
Serve with a side of yogurt or a fresh salad for a complete meal.
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