Traditional Mujadara with Lentils and Rice

Pick over the green lentils for the mujadara and rinse under cold water. Place them in a pot, cover with 500 ml of water and cook over medium heat for about 15 minutes until half-tender.

Add the rinsed rice to the lentils along with the remaining 200 ml of water. Add salt, cover with a lid and cook over low heat for another 20 to 25 minutes until the rice is soft and the water is absorbed.

Stir in the ground cumin and black pepper. Adjust the seasoning with salt as needed.

Heat the olive oil in a large pan over medium heat. Add the onion sliced into thin half-moons.

Cook the onion for 25 to 30 minutes, stirring occasionally, until deeply golden and caramelized.

Stir two thirds of the caramelized onion into the lentils and rice. Serve the mujadara on plates and top with the remaining onion.