Majedra (Lentils and Rice)

My Israeli aunt first made this for me. It calls for brown lentils and if you use the brown ones, soak them for a while and cook them with the rice for the entire time, as the orange variety are split and cook really quickly.

You can also add cumin (or any other spice for that matter), but honestly, it's so great in it's simple form, why?

Ingredients

1 1/2 cups white rice
1 1/2 cups orange lentils
2 1/4 cups water
1/2 cup vegetable oil
3 t. salt
2 onions, sliced
olive oil for frying onions

big ol' pot

Directions

Put rice, water, oil and salt in a pot and bring to a boil. Once it boils, reduce heat to a simmer and cover. After about 12 minutes of simmer time, put rinsed lentils into pot and stir to combine. Add a 1/4 cup of water if it seems too dry. Recover and continue to simmer.

Meanwhile, in a separate pan, sauté the onion until it begins to brown and caramelize.

Once lentils and rice are done, serve with a generous topping of onions.

25 minutes