Ingredients

Method

Rinse the lentils and place them in a pot with enough water to cover. Bring to a boil, then reduce the heat and simmer until they are tender but still hold their shape.

While the lentils are cooking, rinse the rice and cook it in a separate pot according to the package instructions.

In a large frying pan, heat the olive oil over medium heat. Add the sliced onion and cook, stirring often, until it becomes deeply caramelized and browned. This can take up to 25 minutes.

Reserve half of the caramelized onions for garnish. Add the cumin, salt, and pepper to the remaining onions in the pan and stir to combine.

Once the lentils and rice are cooked, drain any remaining water and combine them in a large bowl. Add the onion and spice mixture and stir well.

Serve the mujaddara with the reserved caramelized onions sprinkled on top.