Mujadarah with rice and caramelized onions

Ingredients

Mujadarah with rice is the Middle East’s most iconic lentil dish, packed with protein & fibers.

Directions

1. Throw the lentils into a medium saucepan. Fill with cold water, bring it to boil over medium-high heat , then turn down to a simmer and cook until the lentils are tender but not mushy, about 10 minutes.
2. Meanwhile, as the lentils cook, grab a large skillet. Pop it over high heat and add the oil. Allow the oil to warm for a minute, then drop oil the onions , sprinkle with a dash of sugar(the sugar makes the onions crunchy ) and cook until they turn golden, about 15 minutes.
3. Using a slotted spoon, remove about half of the onions to a paper towel-lined plate, these are for garnish later.
4. Add the rice and the rest of the caramelized onions to boil he lentils, add salt and stir gently so you don’t break the rice.
5. Bring to a boil, turn the heat to low. Cover and cook for about 20 minutes. The water should be completely evaporated and rice should be tender.
6. Turn off the heat, keep the lid on, cover it with kitchen towel, to allow the rice to steam undisturbed for about 5 minutes.
7. Garnish  with the reserved caramelized onions.
8. Serve with yogurt salad or fattoush.