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1
Dice onion and place in a pot (make sure its a pot that has a cover) with the lentils, cumin and 2 cups water.
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2
Place over medium high heat and bring to a boil, then lower heat and simmer for 15-20 minutes until lentils are soft.
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3
Once lentils are soft, add the rice to the pot.
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4
Add enough water to just cover rice and lentils and about 1/4 more.
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5
Stir once and then dont stir again.
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6
Bring back to boil, then reduce heat, cover pot and simmer on low until all water has evaporated.
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7
This takes about 10-15 minutes just depending on your heat source and pot.
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8
I usually check by using a fork to part the rice a little and look into the bottom of the pot to see if theres any water left.
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9
Once water has evaporated, turn off heat and leave the cover on let it sit for 15 minutes (the longer the better) or until ready to serve.
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10
Fluff with a fork before serving.
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11
Mujadara is traditionally served with Carmelized Onions, Tomato Salad and Plain Yogurt.
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12
Carmelized Onions 4 onions cut into rings about 1/4 thick 1 tablespoon olive oil
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13
Put onions and olive oil in a thick bottomed skillet (I use a cast iron one) over high heat.
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14
Cover for first 5-10 minutes to sweat the onions this makes them soft and makes the process faster.
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15
Once soft, uncover and let cook over medium/high heat stirring often until they are a dark golden brown.
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16
Tomato Salad 3 medium tomatoes 3 tablespoons olive oil salt and pepper
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17
Dice tomatoes and toss in a bowl with olive oil and salt and pepper to taste.
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18
Enjoy!
