Mujadarrah

• 1 cup green lentils
• 1.5 cups Basmati rice
• 1 large red onion (or 2 medium)
• Cumin, salt, pepper
• Corn or canola oil

1. Step 1:
2. Wash rice well in cold water, then soak in fresh cold water for at least 20 minutes.
3. Step 2:
4. Dice onion and saute in canola or corn oil at medium high. Important: onion should be sauteed until dark brown and caramelized.
5. Step 3:
6. Wash lentils, then bring to a boil in plenty of water. Boil for at least 10 minutes, then discard water, and bring to a simmer again in 2 cups of fresh water until lentils are tender but not soggy.
7. Step 4:
8. Add a few spoons of the liquid from the simmering lentils to the onions, and mash until onion forms a paste. Add onion paste to lentils in pot, mix well. Add generous amounts of cumin, salt and pepper, and leave to simmer for 2 minutes.
9. Step 5:
10. Drain rice and add to lentils, mix gently. Cover pot and reduce heat to minimum - you may need to add some water at this point if all has been absorbed. Cook for approx 10 minutes, or until rice is tender.
11. Serve with greek yogurt and a green salad.
12. Note: The proportion of rice to lentils may be varied according to preference.

green lentils, basmati rice, red onion, cumin, canola oil

Taken from www.epicurious.com/recipes/member/views/mujadarrah-1209702 (may not work)