Lebanese Mujadra (lentils, rice & caramelized onions)

Cook your rinsed lentils in the 2 cups of water in a small pot til partially done (about 10 minutes). Don't over cook, because they will finish cooking in the next step.

In a large sauce pan, saute onions with a pinch of salt, in oil on medium high heat til browned really well.

Pull out a few of the browned onions and drain on a paper towel. Save these as a garnish for your finished dish. Keep the remaining onions as well as the oil in the sauce pan.

Add the 2 cups of water to the browned onions and oil, and simmer for 5 minutes gently. Water will become brown from the onions.

To your water and onions in the large sausepan, add the rice, lentils, cumin, salt and pepper. (I have made this dish with and without the cumin. It tastes very good either way. Experiment to find your preferred version.) Over medium high heat bring to a boil, turn down the heat, cover and simmer on low-medium heat for 15 minutes or so, til water is absorbed.

When your lentils and rice mixture is done, top with the crispy caramelized onions that you set aside, and enjoy!