Mujadara (Lentils and Rice with Caramelized Onions)

• 4 large (about 2 lb), thinly sliced yellow onion
• 6 tbsp, divided olive oil
• 1 cup brown basmati rice (rinsed)
• 1 cup, dry green lentils (brown or green, rinsed; not red)
• 2 tsp ground cumin
• 1/2 tsp cinnamon
• 1.5 tsp, divided sea salt
• 1/2 tsp black pepper
• 5 cups, divided water
• 1, cut into wedges lemon

Instructions

1. Put the rice in a 3-quart pot with 2 cups water and 1/2 tsp of the salt, bring it to a boil, then cover, reduce the heat to low, and cook for 15 minutes.
2. Meanwhile, heat 4 tbsp of the olive oil in a large, wide skillet over medium heat, add the onions and 1/2 tsp salt, and cook for 10 minutes, stirring every few minutes, then lower the heat to medium-low.
3. When the rice has cooked its 15 minutes, stir in the lentils, the remaining 3 cups water, the cumin, cinnamon, pepper, and the remaining 1/2 tsp salt, and bring it back to a simmer.
4. Cover the pot and cook over low heat for 25 to 30 minutes, until the lentils and rice are tender and the water is absorbed.
5. Keep stirring the onions every few minutes, more often as they darken, for a total of 35 to 40 minutes, until they are deep golden brown with crisp edges.
6. If any liquid remains in the rice pot, uncover and cook for 3 to 5 minutes more, then take it off the heat and let it rest, covered, for 10 minutes.
7. Fold half of the caramelized onions and the remaining 2 tbsp olive oil into the pot, taste for salt, and fluff with a fork.
8. Serve topped with the rest of the onions and a squeeze of lemon.

Tips

• The onions are the dish. Do not rush them on high heat; if they stick, add a splash of water and keep stirring.
• It keeps 5 days in the fridge and is delicious cold, at room temperature, or reheated with a splash of water.
• Serve it with a chopped cucumber and tomato salad, or a spoonful of plain Greek yogurt if you eat dairy.
• Use brown or green lentils, which hold their shape. Red lentils dissolve into mush.

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