Mejadra (or Mujadara)

Mejadra (sometimes spelled mujadara) is a popular dish across the Arab world and the Middle East in general. This delicious mix of rice, lentils, fried onion and extra goodies of your choosing works perfectly as a main dish, or as a hearty side to a lighter meal. It is also completely vegan, and can be served with a yogurt dip for those looking for a creamy touch.

Ingredients

1/2 cup black lentils
1 cup basmati rice
2 medium sized onions
2 cups water (or vegetable stock)
4 tbsp. olive oil
1 tbsp. sugar
1 tbsp. salt
1 tbsp. cumin
3 tbsp. chopped parsley

Directions

Wash and soak the lentils and put in a pot with 4 times the amount of water as lentils. Once the water has boiled, lower the heat and simmer it for 12 mins until half cooked (al dente). Strain the lentils and wash with cold water to stop the cooking process. Let the lentils rest in the strainer to remove all water.
Wash and strain the rice.
Cut the onions into 1⁄4-inch thick half moon slices, and caramelize in a non-stick pan without oil for about 20 minutes until brown. When brown, add 2 tbsp. of oil, the sugar, and half of the cumin.
Stir the onion mixture for another 5 minutes. When soft, put the onions aside to rest in a bowl. Using the same pan as the onions, stir the rice with the remainder of the oil until the rice becomes slightly transparent. Add the water, drained lentils, salt and remainder of the cumin.
Mix and bring to a boil. Cover and move to low heat for ~17 minutes.
Remove from heat, cover the pot with a kitchen towel, and put the lid back on for 5-10 minutes.
Fluff the rice gently with a fork and transfer into a large bowl.
Mix in the onions and top with parsley.

Photo credit: Arba Onot