1 cup lentils
2 1/2 cups water
2 large onions, sliced
1/4 cup rice
1 1/2 tsp. salt
1/2 cup oil
Pepper to taste
Rinse lentils well and drain. Put the water and lentils in a
saucepan. Cover and bring to boil then cook over low heat for 20
minutes. Add the rice, salt and pepper and cook for 20 minutes
longer. If necessary add more water. Meanwhile, sauté the onion
in oil until golden brown. Set aside a 1/4 cup of the cooked
onions, then add the remaining onions and oil to the lentil mixture
and stir. Let stand 10 minutes before serving. Put into a serving
platter and garnish with reserved onions. Serves: 4-5.
Note: Mujadara may be served hot or at room temperature. It
is sometimes accompanied with laban.
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