Creamy Mujadara Risotto

• 1 cup dry brown lentils
• 2 onions, thiny sliced
• 3 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 2 cups cooked rice (I prefer brown basmati, but any rice will do)
• 3-4 cups stock (either veggie or chicken)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 tablespoon ground black pepper
• walnut, hazelnut or other nut oil (optional)
• smoked paprika

1. In a medium saucepan, bring 1 quart of water to a boil and add lentils. Reduce to a simmer, cover and let cook until lentils are soft about 30 minutes. Drain off any excess liquid and set aside.
2. Meanwhile, heat a large skillet over medium high heat. Add 2 tablespoons of oil, onions and a few shakes of salt. Saute until the onions have wilted (about 2 minutes) and reduce heat to medium low. Stir occasionally as the onions caramelize. Remove from heat when the onions are a nice deep brown, about 30 minutes.
3. When the lentils are done, heat another medium saucepan over medium high heat with 1 tablespoon of olive oil. Add the garlic and saute for about 30 seconds before adding the cinnamon, cumin and coriander. Stir for just a few seconds more, then add rice, lentils and a half cup of stock. Stir until the rice mixture has absorbed the stock and then add another 1/2 cup of stock. Repeat until all the stock has been absorbed and the rice mixture is creamy. Stir in the caramelized onions along with the last 1/2 cup of stock. Add salt and pepper to taste.
4. Spoon the risotto into 4 bowls. Top with a drizzle of nut oil and a sprinkling of smoked paprika.

brown lentils, onions, olive oil, garlic, rice, stock, ground cinnamon, ground cumin, ground coriander, salt, ground black pepper, hazelnut, paprika

Taken from food52.com/recipes/8561-creamy-mujadara-risotto (may not work)