Mujaddara Arabic Lentil Rice

Recipe View 5 mins In a medium pot, combine 2 cups of water, rinsed lentils, cumin, garlic powder, and 1 teaspoon of salt. Bring to a simmer over medium heat. (5 minutes)

Recipe View 25 mins Reduce the heat to low, cover the pot, and cook until the lentils are beginning to soften but still retain their shape. (25 minutes)

Recipe View 2 mins Stir in the rinsed rice, olive oil, and a pinch of salt. Add an additional 0.75 cup of water if needed to ensure the rice is submerged. (2 minutes)

Recipe View 40 mins Cover the pot tightly and continue to cook over low heat until the rice is tender and the water is absorbed. Avoid lifting the lid to maintain steam. (40 minutes)

Recipe View 2 mins While the rice and lentils are cooking, heat the vegetable oil in a large skillet over medium heat. (2 minutes)

Recipe View 20 mins Add the sliced onions to the skillet and cook, stirring occasionally, until they are deeply browned and caramelized, reducing the heat if necessary to prevent burning. (20 minutes)

Recipe View 2 mins Once the rice and lentils are cooked, fluff them gently with a fork. (2 minutes)

Recipe View Transfer the Mujaddara to a serving dish and top generously with the caramelized onions. Serve hot.