Mujaddara

Ingredients (4 people)

• Rice 200g
• Lentils 200 g
• 2 onions
• 1 spoon of cumin
• 1 spoon of turmeric
• 1 spoon of cinnamon in powder
• Olive oil
• Salt
• Pepper
• Parsley
• Water

Cut the onions in half rings, add salt and place inside a strainer to eliminate water.

Put lentils in a pot, add 1.2 liters of water and salt. Boil with low fire during 30 min. Add more water if they get dry.

In another pot, roast the cumin and when the scent starts, add a little bit of olive oil, turmeric, cinnamon and rice. Mix well and if it gets dry, add more olive oil. Let 1 minute and add the lentils with their liquid plus 400 ml of water. Add salt and pepper and cover when boiling starts. Keep with low fire during 20 min, adding more water if it gets dry. Remove from fire, cover with a kitchen cloth and wait 10 minutes.

When starting the previous step, take a pot or pan and add abundant olive oil, remove the water from the onion by pressing it against the strainer and put it in the oil, that has to be rather hot. Fry the onion mixing often and when it is brownish, take it out and place it on a plate with kitchen paper to remove the excess of oil.

Mix half of the onion with the rice and lentils and the rest, put it on top.

Serve with green salad (optional).