Mujadarra (Lentils With Rice)

• 14 ounces dry brown lentils
• 2 carrots, grated
• 3 tablespoons olive oil
• 2 onions, thinly sliced
• 3 cloves garlic, crushed, or more to taste
• 2 tablespoons water, or more as needed
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon ground cayenne pepper (optional)
• 1/4 teaspoon yellow curry powder (optional)
• 4 cups cooked brown rice, or as needed

1. Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
2. Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
3. Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

brown lentils, carrots, olive oil, onions, garlic, water, ground cumin, ground cayenne pepper, yellow curry, brown rice

Taken from www.allrecipes.com/recipe/245424/mujadarra-lentils-with-rice/ (may not work)