Ingredients:

  • 2 large yellow onions, thinly sliced (approx. 400g / 14 oz)
  • 1/2 cup vegetable oil (120ml / 4 fl oz)
  • 1/4 teaspoon salt (1.5g)
  • Pinch of sugar
  • 1 tablespoon olive oil (15ml / 0.5 fl oz)
  • 1 large yellow onion, diced (approx. 200g / 7oz)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 teaspoon ground cumin (5g)
  • 1/2 teaspoon ground coriander (2.5g)
  • 1/4 teaspoon ground cinnamon (1.5g)
  • 1 cup brown or green lentils, rinsed (approx. 200g / 7 oz)
  • 4 cups vegetable broth or water (950ml / 32 fl oz)
  • 1 cup long-grain rice, rinsed (approx. 185g / 6.5 oz)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tablespoon lemon juice (15ml / 0.5 fl oz)

Instructions:

  1. Heat vegetable oil in a large skillet over medium-high heat. Add sliced onions, salt, and sugar. Cook, stirring frequently, until golden brown and crispy, about 20-25 minutes. Remove onions with a slotted spoon and drain on paper towels. Set aside. Important: Watch closely to prevent burning.
  2. In the same saucepan used for the onions (leave a tablespoon or two of the onion-infused oil!), heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic, cumin, coriander, and cinnamon. Cook for 1 minute more, until fragrant.
  3. Add rinsed lentils and vegetable broth/water to the saucepan. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, or until lentils are tender but still hold their shape.
  4. Stir in rinsed rice. Return to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked and liquid is absorbed. Important: Do not stir the rice during cooking.
  5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Season with salt and pepper to taste. Stir in lemon juice (if using).
  6. Spoon mujadara into serving bowls. Top generously with crispy fried onions. Serve immediately.