Mujaddara (Lentils and Rice)

Ingredients

• 1 cup brown lentils
• 1 cup medium grain or basmati rice
• 1 chicken stock cube
• 1 tsp salt (to taste)
• 1 tbsp black pepper
• 1 tsp cumin
• 1 tsp turmeric
• 1/4 tsp ground cinnamon
• 1 liter water for boiling the lentils
• 2 tbsp ghee or vegetable oil with olive oil
• 1 large onion, finely chopped
• 2 large onions, sliced, and 1 cup vegetable oil for frying them
• A pinch of flour

Method

1. Wash the lentils, put them in a pot with the liter of water and boil for 15 minutes.
2. Soak the rice meanwhile.
3. Drain the lentils but keep the cooking water.
4. Heat the oil or ghee, soften the chopped onion, add the lentils and drained rice and stir, then the salt, black pepper, turmeric and cumin.
5. Add the cooking water to 1 cm above the rice with the stock cube, bring to a boil, adjust the salt, and once the water is absorbed leave on low heat until fluffy.
6. Heat the oil, dust the sliced onions with a pinch of flour and fry until deep golden brown. Set aside. Pour the hot onion oil over the rice and lentils for a wonderful flavor. Serve with salad and yogurt.