Lebanese Mujadara - Lentils and Rice with Caramelized Onions

Ingredients

• 3/4 cup dry brown lentils (rinsed)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon 7 spice (or allspice)
• pinch cinnamon
• 5 cups water (for boiling)
• 1 1/2 cups jasmine rice
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1 teaspoon 7 spice (all spice)
• dash cinnamon
• 4 tablespoons olive oil
• 1 1/2 teaspoons veggie bullion powder (stock)
• 1 small yellow onion (diced)
• 3 cups hot water

Instructions

1. 1

   Soak the rice and set it aside.

2. 2

   Wash the lentils well. Add them to a pot along with garlic powder, onion powder, cumin, 7 spice, and cinnamon. Add enough water to cover them.

3. 3

   Let it come to a rolling boil, then simmer on medium heat until completely soft. It needs around 20-25 minutes.

4. 4

   Strain the liquid and set lentils aside.

5. 5

   To a pot, add the olive oil, diced onion and sauté until golden.

6. 6

   Drain the soaked rice and add it to the onions. Next, add cumin, coriander powder, 7 spice, cinnamon, veggie bullion powder, and salt.

7. 7

   Add the strained lentils to the rice and onions, then add the hot water. Let it come to a rolling boil until the water touches the surface of the rice, then cover it with aluminum foil and the lid at the same time.

8. 8

   Cook mujadara at low heat for 15-20 minutes. Serve it with crispy onions and salad or yogurt.