Mjaddara

Ingredients:

- 1 cup green or brown lentils, rinsed
- 1 cup long-grain rice (such as basmati), rinsed
- 2 large onions, thinly sliced
- 1/4 cup olive oil
- 4 cups water or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste

Instructions:

Cook the Lentils:

1. In a pot, combine the rinsed lentils with water or vegetable broth.

2. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the lentils are tender but not mushy.

3. Drain any excess water if needed.

Caramelize the Onions:

1. In a large skillet, heat olive oil over medium heat.

2. Add the thinly sliced onions and cook, stirring frequently, until they become golden brown and caramelized. This may take about 15-20 minutes.

3. Once caramelized, remove half of the onions for garnish and set them aside.

Cook the Rice:

1. In the same skillet with the remaining half of the caramelized onions, add the rinsed rice.

2. Stir the rice to coat it with the caramelized onions and olive oil.

3. Add the ground cumin, ground coriander, ground cinnamon, salt, and black pepper. Mix well.

4. Pour in the cooked lentils and 4 cups of water or vegetable broth. Bring to a boil.

5. Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Serve:

1. Fluff the Mjaddara with a fork.

2. Transfer the Mjaddara to a serving dish and top it with the reserved caramelized onions.

3. Serve warm, and optionally, you can drizzle some olive oil over the top.

:مجدرة 

:المقادير