Rice with Brown Lentils and Frizzled Caramelized Onions

1. 1

   Combine the lentils with 1 cup water in a large saucepan over medium heat.

2. 2

   Bring to a boil.

3. 3

   Reduce the heat and simmer, uncovered, for 10 to 15 minutes, or until the lentils are al dente, or slightly firm.

4. 4

   Meanwhile, in a large skillet, saute the onions in the vegetable oil over medium heat for 30 minutes, or until thoroughly caramelized.

5. 5

   When the lentils are al dente, drain the liquid into a measuring cup and add enough water to bring the total amount of liquid to 1 1/2 cups.

6. 6

   Return to the saucepan and add the rice, salt, and a third of the onions.

7. 7

   Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes.

8. 8

   Add the butter to the rice and continue simmering for 10 more minutes.

9. 9

   Before serving, top the mujedrah with the remaining fried onions and their cooking oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.