Lentils With Rice And Onions (Mujadra)

• 1 cup dry lentils
• 3 -5 cups low sodium chicken broth or 3 -5 cups water
• 1/2 cup dry long-grain rice
• 2 tablespoons olive oil
• 2 large onions
• 1 teaspoon salt
• 1 teaspoon syrian pepper or 1/2 teaspoon ground black pepper and 1/2 tsp ground allspice

1. Pick through the lentils, checking for stones, rinse the lentils, and put them in a pot with 3 cups of chicken broth or water.
2. Bring to a boil and simmer for about 20 minutes or until lentils are starting to become tender.
3. Add the rice and cook for an additional 15-20 minutes, until the rice is cooked. Check the mixture occasionally and add more liquid if necessary.
4. While the rice and lentils cook, cut the onions in half and cut each half into thin slices.
5. Heat the oil in a skillet over medium-high heat until shimmering. Add the onions, reduce the heat to medium, and cook, stirring frequently, until the onions are thoroughly browned.
6. Add the onions, salt, and Syrian pepper to the rice and lentils. Add a little more liquid if necessary to keep the mixture moist and simmer for 5 more minutes.

lentils, chicken broth, longgrain rice, olive oil, onions, salt, syrian pepper

Taken from www.food.com/recipe/lentils-with-rice-and-onions-mujadra-477579 (may not work)