Mujadara - Lebanese Lentils and Rice Recipe

Pre Cooking the Green Lentils

1. Wash the green lentils, and place them in a heavy-based pan with 3 cups of cold water, bay leaves, and cumin.
2. Cover the pan with the lid, bring it to a boil, and simmer for 15 to 25 minutes. The time varies depending on what kind of lentils you’re using.
3. Check them after 15 minutes, and cook them until the lentils are almost cooked but still firm as they will carry on cooking with the rice.

Caramelizing the Onions

1. Slice the onions as thinly and evenly as possible to ensure that they are all caramelized evenly.
2. While the lentils are cooking, heat a large heavy-based pan on medium heat and add the olive oil.
3. Add the sliced onions, and sauté them for 15 to 20 minutes or until the onions are softened, got caramelized, and started crisping up slightly.
4. Stir the onions regularly to ensure they are cooked evenly. We want the onions to get a deep golden brown color. 

Cooking the Rice

1. When the lentils are pre-cooked, wash the rice with running cold water until the water comes out clear.
2. Add the rice to the lentils along with 1 cup of water, or just enough to cover the rice.
3. Give a quick stir, put the lid back on, and let it gently simmer for another 15 minutes, or until the liquid has been absorbed and the rice and lentils are both cooked through.
4. Remove the pan from the heat, add ¾ of the caramelized onions to the lentil and rice, and give them a stir.
5. Remove the bay leaves, put the lid back on the pan, and cover it with a clean kitchen towel. 
6. Let it rest for 10 minutes, top it with the rest of the caramelized onions, and garnish with some chopped parsley before serving.