Mejadra

Ingredients

• •1 cup brown lentils
• •3/4 cup long-grain rice
• •3 medium onions, sliced
• •1/4 cup olive oil
• •2 teaspoons ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon black pepper
• •2 cups vegetable or chicken broth (gluten-free)
• •1 teaspoon salt

Directions

1. 1Heat 2 tablespoons of olive oil in a large pan and caramelize the onions over medium-low heat for 15-20 minutes until golden brown; set aside half for garnish.
2. 2In the same pan, add the remaining oil and toast the cumin and coriander for 1 minute until fragrant.
3. 3Add the lentils and rice, stirring to coat with the spices for 2 minutes.
4. 4Pour in the broth and salt, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils and rice are tender.
5. 5Remove from heat and let stand covered for 5 minutes.
6. 6Fluff with a fork and transfer to a serving dish, topping with the reserved caramelized onions and a sprinkle of black pepper.

💡 Mejadra depends on deeply browned onions. Take at least one batch beyond golden to dark caramelized edges; pale onions make lentils and rice taste flat.

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