Mujadara

Ingredients

4 Tbsps olive oil

2 large onions, thinly sliced

Salt, to taste

4 cloves garlic, thinly sliced

1 tsp ground cumin

1/4 tsp ground allspice

Pinch ground cayenne pepper

Large pinch dried thyme, oregano, and/or rosemary

5 cups vegetable broth

1 cup green, brown, or red lentils

3/4 cup rice

1-2 Tbsp lemon juice

Pepper, to taste

Pinch red pepper flakes, for garnish

Chopped fresh herbs, for garnish

Directions

1. Heat olive oil in a large, deep skillet over medium heat, then add onions. Add a pinch of salt and sauté until the onions turn golden brown, 15-45 minutes, stirring often so they don't burn. Transfer half of the onions to a plate, leaving remaining half in the skillet.
2. Add garlic to skillet and sauté until fragrant, about 1 minute, then add cumin, allspice, and cayenne and sauté a few seconds to toast the spices. Stir in herbs and broth, bring to a simmer, and add salt to taste.
3. Add in lentils, cover and simmer with lid cracked until lentils are almost done (25-30 minutes for green and brown lentils, 15-20 minutes for red). Stir rice into the pot and continue to cook until everything is tender, 15-20 minutes. Close lid completely if it looks too thick while cooking.
4. Add lemon juice and salt and pepper to taste. Top with reserved onions and garnishes.

Notes: I've been interested in finding some good lentils recipes to add to the rotation, and this one was a keeper. My kids even liked it (except for the 6-year-old).

Source: clipped from Texas Co-op Power Magazine, January 2021 issue