Mujadara (lentils topped with crispy caramelized onions)
Extra virgin olive oil
4 Tbsp, divided
Uncooked Spanish onion(s)
3 large, about 2 1/2 lb, halved lengthwise and thinly sliced crosswise
1¾ tsp, divided
1½ cup(s), brown
2 leaf/leaves, divided
Dried ground coriander
Uncooked brown basmati rice
2 Tbsp, chopped (optional)
- Heat 12-inch or larger nonstick skillet over medium. Add 3 tbsp oil and swirl to coat. Add onions and 3⁄4 tsp salt. Cook, stirring occasionally, until onions start to soften, about 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 hour, 15 minutes; reduce heat to low if onions brown too quickly.
- Meanwhile, in large saucepan, place lentils and 1 bay leaf. Add enough water to cover lentils by 2 inches and bring to boil. Reduce heat to maintain simmer and cook until lentils are just tender, 20 to 25 minutes. Drain and set aside. Discard bay leaf.
- Meanwhile, heat Dutch oven over medium-high. Add remaining 1 tbsp oil and swirl to coat. Add cumin, coriander, cinnamon, and black pepper and cook, stirring constantly, until very fragrant, 15 to 30 seconds. Add rice and cook, stirring constantly, until coated, about 1 minute. Stir in 3 cups water, remaining 1 tsp salt, and remaining bay leaf and bring to boil. Cover, reduce heat, and simmer until rice is tender and water is absorbed, about 45 minutes. Discard bay leaf. Fold in lentils and about third of caramelized onions. Cover and cook until lentils are heated through, about 5 minutes. Spoon into large bowl.
- Meanwhile, place skillet with remaining caramelized onions over medium-high heat. Cook, gently stirring occasionally, until onions are deeply browned and crisp with some charred spots, 8 to 10 minutes. Spoon over lentils. Sprinkle with parsley (if using).
- Serving size: about 1 cup