Mujaddara

Serves 4-6

  1. 8-1/2 cup lentils (not French)
  2. 1-1/4 cup rice
  3. 2lb onions, sliced 1-/4in thick
  4. 1-1/2tb salt
  5. 1-1/2 cup vegetable oil
  6. 4 cloves garlic
  7. 1tsp coriander
  8. 1tsp cumin
  9. 1/2tsp cinnamon
  10. 1/2tsp allspice
  11. 1/4tsp pepper
  12. 1/8tsp cayenne
  13. 1tsp sugar
  14. 3tb cilantro
  15. 1 cup yogurt
  16. 2tb lemon juice
  • Cook lentils, 1 quart of water and 1tsp salt for 15 minutes and drain. Meanwhile, soak rice in enough hot water to cover by 2in.
  • Swish rice in 4-5 changes of water to remove starch, rinse and drain. Let dry.
  • Meanwhile, toss onions with 2tsp salt and microwave for 5 minutes. Rinse and dry well. Cook onions in oil on med-high heat for 25-30 minutes and set aside; reserve 3tb oil.
  • Heat reserved oil and cook 3 cloves garlic and 7-12 for 2 minutes. Add rice and cook for 3 minutes. Add sugar, 1tsp salt and 2-1/4 cup water and bring to a boil. Add lentils, lower to a simmer, cover and cook for 12 minutes.
  • Remove from heat, remove lid and rest with towel over pot. Fluff and stir in cilantro and onions. Serve with 15-16 mixed with remaining salt and garlic.
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