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Print this Recipe    Mujadarra

Lentils and Rice (Mujadarra)

4 medium yellow onions, peeled
3 Tbsp olive oil
1 cup lentils
3-1/2 cups cold water
1 cup long-grain rice
2 tsp. salt

Dice 3 of the onions. Heat a large frying pan and add 2 tablespoons
of the olive oil and the diced onions. Saute until quite brown and
set aside. In a 4-quart covered pot place the lentils and water.
Bring to a boil, covered, and then turn down to a simmer. Cook for
15 minutes. Add the cooked onion to the lentils, along with the
rice and salt. Cover and simmer 20 minutes until rice and lentils
are soft. If a bit of water remains unabsorbed, remove from heat
and let stand 5 minutes and it will soak in. Slice the remaining
onion into rings. Heat the frying pan again and saute the rings in
the remaining olive oil. To serve, top the lentils with the
sauteed onion rings. Accompany with plain yogurt and a lemony green
salad, with tomato wedges on the side. Serves 8.

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