Mujadara

• 1 cupbrown lentils
• 1 cuprice
• 3 onions, fried crisp
• 1 tspcumin
• 3 tbspolive oil

Instructions

1. 1

   Brown the brown lentils in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook rice and onions in the same pot until softened and fragrant.

3. 3

   Return the brown lentils, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Mujadara taste finished.